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Creamy Pumpkin Casserole

spaghetti squash with pumpkin casserole.

5 from 2 reviews

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

Ingredients

Scale
  • 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

For the sauce:

  • 1/4 cup mayo, homemade or store-bought
  • 2 tablespoons pumpkin puree
  • 2 tablespoons almond milk
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fine sea salt, more to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • Pinch of cinnamon

For topping:

  • 1/3 cup fresh Parmesan cheese (optional)

Instructions

  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 3-5 minutes, or until the cheese is melted.
  6. Let cool for 10 minutes before serving.

Nutrition

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