Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash, about 5 cups cooked
  • 1 shallot, minced
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 4 cups pumpkin or squash of choice, peeled and diced
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 cups spinach
  • 1/4 cup mayo, homemade or store-bought
  • 2 tablespoons pumpkin puree
  • 2 tablespoons almond milk
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fine sea salt, more to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • Pinch of cinnamon
  • 1/3 cup fresh Parmesan cheese (optional)

Instruction

  • Cook spaghetti squash. Find instructions here.
  • In a large 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 just about tender, about 8 minutes. Add in chicken, and a big pinch of salt and pepper and continue cook until no pink remains, about 8 minutes. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
  • In a small bowl mix all sauce ingredients together and set aside. Grease a 8″ x 8″ (or similar sized) casserole dish and set aside.
  • Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in pumpkin and chicken mixture, and top with the sauce. Top with Parmesan, if desired.
  • Bake at 400 degrees for 10 minutes, and broil for 3-5 minutes, or until the cheese is melted.
  • Let cool for 10 minutes before serving.