Let’s chat. Laura and I are sitting on the couch right now, watching ‘What Happens in Vegas’ while she sings a random tune and makes random noises. She’s delirious. Maybe because we slept around 3 hours at Saturday night. Holy balls, I love Laura.
Saturday night was a success. We hung out with some cool dudes from CrossFit Broadway, specifically the coolest, our friend Maximo. He was, as always, the kindest man ever and a BLAST. We started our night off at Max’s friends apartment for some wine. Everyone at his place would get their nose as deep as they could into their wine glass and take in the fumes. I personally think wine tastes like rancid beets so I stayed away and got right to the point. Vodka. Vodka sodas with lime is my drink of choice. And my choice was a good one. We then headed to Blake Street Vault and The Drink, where dancing unfolded and sweaty hair ensued. It was a short night out, but sh*t got really exciting afterwards when we got back to our friend’s house…and…I fell asleep on the couch, sitting up, drooling on myself. I felt super cool when I woke up the next morning, still on the couch, feet swelling in my boots, and a picture of myself sleeping as the background on my phone. Thanks Max. I really appreciate it. Man, I’m classy. Thankfully Laura was right there, ready to start the day with Kaladi coffee. We totally looked like we were doing the walk of shame….or going to church, since someone at the coffee shop asked if we were. Little did they know. Ha. The rest of the day was filled with movies about love. 27 dresses and The Proposal. Holy crap I want to marry the dude in 27 dresses. Laura wants to marry Jude Law. Who do you want to marry? If you say Johnny Depp or Brad Pitt, you’re dumb. And unoriginal.
Anywho, this recipe tastes delicious. Laura and Jason both tasted it and gave me the thumbs up. Although, Laura did not know there was cauliflower in the mix and thought it was really disgusting chicken. She’s slow at times. Give her a break.
Paleo Pumpkin Cream Chicken Casserole
Ingredients
- 1–1.5 lbs chicken breasts, chopped into 1 inch cubes
- 1 medium sized spaghetti squash (I don’t weigh that sh*t), cooked and shredded
- 1 head cauliflower, chopped
- 1 can pumpkin puree
- 1/2 can canned coconut milk
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt and pepper, to taste
Instructions
- Preheat your oven to 425 degrees.
- Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
- While the squash and cauliflower are cooking, it’s time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
- Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
- Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
- Once the chicken is about 2/3 cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
- Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
- Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9×11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
- Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.
Sooo delicious! I’ve only tried cauliflower once before this recipe and I didn’t like it much but I thought it was good in this dish! Thanks again for sharing! 😀
Glad you liked it Eileen!
Lovely recipe. I added a few shakes of curry powder as well as some chopped cashews to give it a little Indian flare. Sadly, my squash was taking FOREVER to roast, so I served the chicken and sauce over the cauliflower rice instead. YUM! THANKS!
glad you liked it!!
I am hoping to make this tomorrow but I was wondering what sized can of pumpkin puree I should use? I have those big huge 29oz ones in the pantry
Just use half the can, around 14-15 oz
We don’t have tinned pumpkin puree here in Australia. Assume I can make it by oven baking pumpkin and then blitzing into a puree?
I think that would work!!
Dear Juli,
I think you may be my hero. You have made me actually enjoy eating paleo, which I never thought was possible! Anyhow, you are hilarious and you make amazing recipes. This recipe is totally delicious! Thank you for being so awesome 🙂
I am eating this right now. For lunch. While I type how awesome you and your recipes are. SO GOOD.
I made this recipe tonight and it is amazing (like all of your recipes). Instead of using chicken I used beef. I browned the beef and then let it simmer on low for over an hour in the sauce. Then followed the rest of your directions and made it into a casserole. DELISH! Can’t wait for your cookbook 🙂
I want to marry Daniel Craig when I grow up and he must wear the speedo from Casino Royal at our wedding.
This looks amazeballs. Can’t wait to try it!
Super delicious. I chopped up some fresh baby spinach and used it as my “base” when plating the casserole. Perfect for a cool autumn night. YUM.
Holy shit. I am dying right now because I just ate my weight (which is considerable…I blame my CF muscles) in this. And then I went to heaven. I want to eat more because it tastes so fan-freaking-tastic, but I may really die.
Also, back in my “OMG, I can only eat 1000 calories a day and then run a zillion miles on the treadmill” I loved the Healthy Choice pumpkin ravioli meal. This tastes like that but a million times better. I may throw some roasted butternut squash in there next time, too. Yum. This recipe is a winner.
I am going to go lay in bed now and moan from the fullness of my tummy. As always, you rock my socks.
Also, I am on my phone, so I can’t star. But I would give it 5!