Creamy Pumpkin Chicken Casserole

3 cups cooked chicken, white and dark meat
1 tbs Coconut Oil
1 large spaghetti squash, cooked
1 bell pepper, chopped
1 red onion, roughly chopped
5 garlic cloves, chopped
Any other veggies you want to include
1 serrano pepper
½ tsp Cumin Powder
½ tsp Coriander Powder
½ tsp Turmeric Powder
salt and pepper, adjust to taste
1 can pumpkin (pumpkin should be the only ingredient)
1 can tomato paste
1 can Organic Coconut Milk, full fat
2 eggs, beaten

In a food processor, add onion, garlic, serrano pepper and blend well.
Heat oil in a saucepan on medium heat and then add the onion mixture and a pinch of salt. Cook for 7-10 minutes.
Add spices and let them bloom for a minute or so and then add tomato paste and pumpkin puree and mix well.
Add coconut milk. Stir and simmer for 10 minutes or until the pumpkin puree absorbs the milk.
Add cooked spaghetti squash strands and chicken to casserole dish. Pour creamy pumpkin mixture on top.
Add egg, mix well and bake at 350 for 30-40 minutes.
Serve.

To prepare squash using the oven method:
Preheat oven to 375.
Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
Place squash cut side down in a baking dish.
Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

To make Chicken:
Bring a pot of water to a boil.
Carefully add chicken pieces and any seasonings you’d like to the boiling water.
After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
Remove chicken from pot and set aside. Once cool, shred/cube the chicken. Reserve broth/bones to make stock if you want.

Serving Size: Makes 12 servings