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Chicken Spaghetti Squash Casserole in a plate.
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4.67 from 9 votes

Chicken Spaghetti Squash Casserole (Dairy-free, Paleo)

A savory and easy spaghetti squash recipe made with a creamy dairy-free sauce.
Cook Time2 hours
Total Time2 hours
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Author: Dominique

Ingredients

  • 1 medium spaghetti squash
  • 1.5- 2 lbs chicken breast
  • 32 ounces chicken broth ( to boil chicken in )
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 head of cauliflower
  • 2 1/2 Tbs minced garlic

    ( or 1.5 tsp garlic powder)

  • 1/2 of a yellow onion minced ( or 1.5 tsp onion powder )
  • 1 Tbs olive oil
  • 1 tsp salt
  • 1/2 tsp pepper (optional- omit for AIP)
  • 1/4 tsp nutmeg (optional- omit for AIP)
  • 1 can coconut cream
  • 3 tsp coconut flour ( or 1 Tbs tapioca flour )
  • 1/2 cup crumbled goat cheese (optional- omit for AIP, Paleo, and Whole30)

Instructions

  • Preheat the oven to 400 degrees.
  • Cover a cookie sheet in aluminum foil.
  • Cut the spaghetti squash in half and remove the mushy core with a spoon. Then cover the surface with some olive oil and evenly "paint it on" with a silicone basting brush. You could also spray olive oil on top with a cooking spray instead.
  • Lay the squash face down on the aluminum paper. Cook the spaghetti squash for 30-40 minutes and then remove it from the oven and let it cool.
  • While the spaghetti squash is cooking, put the chicken breast and 32 ounces of chicken stock into a large pot and bring to a boil. Add 1/4 tsp of dried rosemary and 1/4 tsp of dried thyme. Lower to a simmer and cook covered for 30 mins.  Remove the chicken from the chicken stock (reserving 1 cup of liquid) and shred it with two forks. Set the shredded chicken aside. 
  • While the chicken and spaghetti squash are cooking, fill another pan with water and cook the cauliflower (cut into smaller cauliflower floret pieces) for 11 minutes. Remove from heat and strain. Set the cauliflower aside.
  • Put 1 tbs of olive oil in a pan. Set the stove top to medium heat. Place the minced garlic and onions into the pan and mix them into the olive oil. Let them cook for 4 minutes. Add the can of coconut cream to the pan, along with the salt, pepper and nutmeg. Add the coconut flour or tapioca flour, and the 1 cup of reserved chicken stock ( from when you boiled chicken) to the mixture and allow the mixture to boil for 8-9 minutes. It will thicken during this time. Remove the mixture from heat.
  • Take the spaghetti squash and use a fork to rake against the inside of it, removing the "spaghetti" from the inside.
  • Place the shredded chicken, cauliflower, and spaghetti squash in the pot with the creamy white sauce and mix it all together.
  • Place everything in a large 13x9 inch pan and cover it in 1/2 cup of crumbled goat cheese.
  • Bake in the oven at 400 degrees for 15 minutes. Set the oven to broil and bake for 5 more minutes.
  • Enjoy!

Notes

  • Instead of chicken broth, you can use bone broth. This adds extra protein.
  • Instead of coconut flour, you can use tapioca flour.
  • You can omit the goat cheese if you want to make this Paleo and Dairy-free.

Nutrition

Calories: 681kcal | Carbohydrates: 24g | Protein: 66g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 1390mg | Potassium: 1704mg | Fiber: 7g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 56mg | Calcium: 121mg | Iron: 4mg