Creamy Pumpkin Casserole

This Creamy Pumpkin Casserole is my new favorite fall fish. This optionally dairy-free dish has pumpkin, spinach, and chicken and is topped with a delicious sauce and baked to perfection. It’s Paleo and Whole30, too.

spaghetti squash with pumpkinDairy-free Pumpkin Casserole 

I know most people think of sweet when they think of pumpkin, but savory pumpkin dishes are so delicious! There are so many good ones like pumpkin soup and Pumpkin BBQ Sauce and of course, this casserole! This hearty fall dinner is packed full of pumpkin flavor, both in the sauce and within the casserole itself. Plus, this one is paleo friendly and lower-carb thanks to the use of spaghetti squash as the base!

Creamy Pumpkin Casserole

Ingredients Needed:

  • Cooked Spaghetti Squash
  • Shallot and Onion
  • Garlic
  • Pumpkin
  • Chicken (optional)
  • Spinach
  • Parmesan Cheese (optional, omit for dairy-free)
  • Almond Milk
  • Mayo
  • Spices  

Creamy Pumpkin Casserole

If you are all about the pumpkin recipes, check out these others:

Creamy Pumpkin Casserole

Prep Time 00:10 Cook Time 00:45 Total Time 0:55 Serves 4

Ingredients

  • 1 large spaghetti squash, about 5 cups cooked
  • 1 shallot, minced
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 4 cups pumpkin or squash of choice, peeled and diced
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 cups spinach
  • Optional: 1/3 cup fresh Parmesan cheese

For the sauce

Directions

  1. Cook spaghetti squash. Find instructions here.
  2. In a large skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until just about tender, about 8 minutes. Add in chicken, and a big pinch of salt and pepper and continue cook until no pink remains, about 8 minutes. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
  3. In a small bowl mix all sauce ingredients together and set aside. Grease a 8" x 8" (or similar sized) casserole dish and set aside.
  4. Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in pumpkin and chicken mixture, and top with the sauce. Top with Parmesan, if desired.
  5. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
  6. Let cool for 10 minutes before serving.
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28 comments on “Creamy Pumpkin Casserole

  • It’s like you KNEW I had a spaghetti squash on my counter looking to be eaten. I’ll be making this over the weekend. Can’t wait to try it! 🙂

    Reply
  • OMG. Had this tonight and it was amazing. I didn’t have any chicken so I crumbled up some whole30 compliant bacon. I’ll definitely make this again.

    Reply
  • I made this for dinner tonight, with butternut squash, and it was insanely good and so easy to put together. I definitely would like to try making it with actual pumpkin to taste the difference.

    My boyfriend and I can’t wait to have this for our lunches tomorrow!

    Reply
  • I made this tonight with butternut squash and it was phenomenal. My kids are super picky and both asked for seconds!! Thanks for the great recipes!!!

    Reply
  • I have a billion food sensitivities and everything in mayo is basically a no. I’m also dairy free. Any suggestions for substitutions? This looks sooooooo good!

    Reply
  • Made this for some dear friends tonight. Doubled the recipe, but tripled the sauce to make it super duper creamy. Everyone loved it! I especially loved all the different squash elements. I had to use pumpkin, because pumpkin with a pumpkin sauce sounded divine. 🙂 Thank you Lexi!

    Reply
  • Hi,
    I absolutely detest mayo, but this recipe looks amazing. Do you think I can substitute coconut cream? I read in an earlier comment to use extra almond milk, but I don’t want it to be watery. I am also dairy free so can’t use sour cream, etc.

    Reply
  • This is a supreme fall dish..thany you for sharing it with me..Laura..we both doubled the sauce..and I would recommend using milk..i used camels milk and it rocked it!..i also added.coconut aminos 3 tablespoons of butter and generous pink salt and extra thyme..oh and if you have a cast iron dish it comes out so perfect..oh I more thing add permesean…i suggest you just use have of the spaghetti squash and use butternut squash..

    Reply
  • This should be called Fall in a Bowl, it is amazing!!!! I used acorn squash and butternut squash in place of pumpkin and swapped bacon for the chicken (because we had LCK Pecan Popcorn Chicken with it!). This was such a comforting dish without the guilt. I can’t wait for the leftovers, big hit, thanks Lexi!!

    5.0 rating

    Reply
  • 2nd fall season I decided to whip this up. Tip make this in 2 days. First bake the squash well actually i crockpoted my turkey the night before..5 to 7 hrs then baked the squash the 3rd day i put it all together. Its a labor of love but its keto its healthy and its delicious….i added tge parmesan after i took it out if the oven might add brussel sprouts roasted

    5.0 rating

    Reply
  • Is this 80 g carbs for the entire recipe (all 4 servings)? Or does “As Served” mean it applies to only 1 serving (1/4 of total recipe). This is confusing and potentially misleading . As a diabetic, this is critical to know for me. If the first case is true, then a serving is only 20 g, which is great. However if it’s the latter, there’s no way I could have this.

    Reply
      • Not sure what happened with the carbs here. Looks like they were doubled somehow. It is still 40g per serving though. I fixed it in the recipe. That is because the spaghetti squash and pumpkin have a ton of complex carbs. A majority of both are made up of complex carbs.

        When dealing with diabetes and these sources of carbs:
        -Pumpkin has a high glycemic index of 75, but its glycemic load is low, at just 3.
        -Spaghetti squash has a low glycemic index, meaning that it won’t cause sudden spikes in your blood sugar.

        Reply
  • Thanks for investigating,the nutrition and making the carb corrections in the recipe. That makes more sense to me now. For me, I guess I would probably need to have 1/2 serving, or 20 carbs, as my portion.

    Reply

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