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.
I tried to use low fat coconut milk. Big mistake!
Hey Juli!
I don’t have a head of cauliflower..I used it on another recipe this week. BOO HISS. what else can I use?!
How much is in a can of canned coconut milk? I love these recipes but please, give this girl a break, put the ounce amount with them. Without the amount they are a tease, nobody likes to be teased……well sometimes we do. 🙂
sorry, this is a super old recipe, back then I didn’t always think of that kind of stuff. it’s a 14 ounce can of full fat coconut milk
I had to add 2 tsp of cayenne pepper and 4 tbsp of grated ginger. Now it’s awesome but without it the recipe is quite plain.
Also I would layer it next time before I baked it because the presentation would be nicer in the casserole dish.
Two questions one: Calories per serving? Can you sub out the chicken for fish?
no clue, and yes but i’m not sure how good that would taste, but that’s totally up to you and your tastebuds!
Yum! Made a double batch tonight so we’ll have leftovers for a few days. I used 2.5 the amount of garlic and it was so garlicky and delish!! Thanks for such a simple but creative recipe 🙂
Could you do this without spaghetti squash as they are very hard to find where I am ?
yep
This is incredibly delicious! I also used some fresh pumpkin from Halloween that I cooked down instead of canned.
Note: With the left over coconut milk (only used 1/2 can) I made banana mango coconut ice cream in my Vitamixer.
I just made this, but instead of spaghetti squash I used butternut squash to change things up! It’s SO yummy! Thanks Juli!!!
I made this for dinner and it was a hit!
Definitely making this on a regular basis.
Thanks Juli xo
old school recipe! glad you went back in the archives and tried it!