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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