Chicken Spaghetti Casserole Paleo Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cup Spaghetti Squash 1 tbsp Kerry's Gold Pure Irish Grass-Fed Butter (Unsalted) (by VINNY8211) .5 cup, chopped Onions, raw .5 cup, diced Celery, raw .5 cup, chopped Green Peppers (bell peppers) .5 cup, chopped Peppers, sweet, red, fresh 4 oz Feta Cheese 4 oz Parmesan Cheese, hard 20 oz Tyson boneless, skinless chicken breast (2 cups cooked)1.66 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 teaspoon Tabasco saucesalt and pepper to taste
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with cooking spray.
Cook Spaghetti squash in oven for approx. 1 hour 15 minutes or until done. Let cook, then scrap out.
Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, about 4-5 minutes. Add coconut milk to vegetables in the pan. Stir in cheese. Continue to heat the mixture until the cheese has melted and sauce is smooth. Add in chicken spaghetti squash and Tabasco. Season to taste with salt and pepper.
Pour the mixture into the prepared dish.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DOODLESOUP.
Cook Spaghetti squash in oven for approx. 1 hour 15 minutes or until done. Let cook, then scrap out.
Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, about 4-5 minutes. Add coconut milk to vegetables in the pan. Stir in cheese. Continue to heat the mixture until the cheese has melted and sauce is smooth. Add in chicken spaghetti squash and Tabasco. Season to taste with salt and pepper.
Pour the mixture into the prepared dish.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DOODLESOUP.
Nutritional Info Amount Per Serving
- Calories: 317.1
- Total Fat: 19.7 g
- Cholesterol: 66.6 mg
- Sodium: 460.6 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.0 g
- Protein: 24.3 g
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