Creamy Pumpkin Casserole

Creamy Pumpkin Casserole

Ingredients

1. 1 large spaghetti squash, about 5 cups cooked

2. 1 shallot, minced

3. 1 onion, minced

4. 2 garlic cloves, minced

5. 4 cups butternut, pumpkin or zucchini squash of choice, peeled and diced

6. 12 oz (1 lb) boneless skinless chicken breasts, cubed

7. 2 cups spinach

8. Optional: 1/3 cup fresh Parmesan cheese

For the sauce:

1. 1/4 cup Primal Kitchen Mayo

2. 2 tbsp Pacific Foods Pumpkin Puree

3. 2 tbsp unsweetened almond or cashew milk

4. 1/4 teaspoon fine sea salt, more to taste

5. 1/4 teaspoon garlic powder

6. 1/4 teaspoon black pepper

7. 1/2 tsp onion powder

8. 1 tablespoon fresh thyme

9. Pinch of cinnamon

Directions

1. Pre-heat oven to 400 degrees°F. Cut spaghetti squash in half and scoop out seeds.

2. Drizzle with 1 teaspoon of oil then place face side down on a parchment lined sheet tray.

3. Drizzle skin of squash with 2 teaspoons of oil and add 2 tablespoons of water to the pan to make the cooking process faster.

4. Place squash in the oven and bake for 40 minutes, turning part way through.

5. In a small bowl mix all sauce ingredients together and set aside.

6. In a 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 tender, about 8-10 minutes.

7. 4. In a separate skillet, cook cubed chicken with 2 teaspoons of oil until chicken is white, and fully cooked through. Sprinkle 1/2 teaspoon of salt and pepper over chicken. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.

8. 5. Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in chicken/spinach mixture and pumpkin or squash mixture, and add the sauce. Toss to combine. Top with Parmesan if desired. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.