Creamy Pumpkin Casserole

spaghetti squash with pumpkin casserole.

4.25 from 4 votes

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.

Prep Time10

Cook Time45

Total Time55

Servings:

Author: Lexi

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

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

Cook spaghetti squash. Find instructions here.
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.
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.
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.
Bake at 400 degrees for 10 minutes, and broil for 3-5 minutes, or until the cheese is melted.
Let cool for 10 minutes before serving.

Nutrition