I found this recipe on pinterest yesterday, and I love turning recipes into paleo-friendly meals; I thought this Chicken Spaghetti Casserole would be a great one to turn paleo.
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| http://www.recipegirl.com/2011/10/24/chicken-spaghetti-casserole-2/ |
Chicken Spaghetti Squash Casserole
1 medium sized spaghetti squash cooked
1 tablespoon salted organic butter
3 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
2 cups coconut milk
8 ounces goat cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
Directions:
1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook spaghetti squash in oven for 1 hour 15 minutes or until done. Let cool, then scrap out.
3. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. Add coconut milk to vegetables in the pan. Stir in goat cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, spaghetti squash and Tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish.
4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.
