Whole30® Casserole with Chicken, Spaghetti Squash, and Sun-Dried Tomatoes recipe

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Ingredients

1 tablespoon olive oil, or as needed
1 medium spaghetti squash, halved and seeded
1 zucchini, diced
½ yellow bell pepper, diced
3 cups cooked, shredded chicken
1 (10 ounce) jar oil-packed sun-dried tomatoes, drained and chopped
½ cup chopped fresh basil
2 cloves garlic, minced
3 eggs
1 tablespoon full-fat coconut milk
½ teaspoon salt

Nutrition Info

347.5 calories
carbohydrate: 20.8 g
cholesterol: 117.8 mg
fat: 25.7 g
fiber: 3.2 g
protein: 12.9 g
saturatedFat: 6.3 g
servingSize: -
sodium: 400.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet and place spaghetti squash on it, cut-side down.

  2. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled. Scrape spaghetti squash strands into a large bowl using a fork.

  3. Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper and cook until softened, about 5 minutes. Transfer vegetables to the bowl with the spaghetti squash and mix in chicken, sun-dried tomatoes, basil, and garlic.

  4. Whisk eggs, coconut milk, and salt together in a separate bowl. Pour egg mixture over spaghetti squash mixture and toss everything to combine. Transfer entire mixture into a greased 8-inch square baking dish.

  5. Bake in the preheated oven until lightly browned on top, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This casserole is just so good! Serve it fresh out of the oven or let cool and refrigerate to reheat later. If you precook the spaghetti squash and chicken, it saves a lot of time.

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