Greek Spaghetti Squash Casserole
Spaghetti Squash with a Greek spin, packed full of veggies and flavor
Ingredients
- 1 lb1 lb1 lb Boneless Skinless Chicken Breasts, cooked and shredded
- 111 Spaghetti Squash
- 111 Green Bell Peppers, diced
- 111 Red Onion, small, diced
- 2 cups2 cups2 cups Grape Tomatoes, Halved
- 1 cup1 cup1 cup Kalamata Olives, sliced
- 2 cup2 cup2 cup Spinach
- 6-12 oz6-12 oz6-12 oz Artichoke Hearts, (1 jar) roughly chopped
- .5 cup.5 cup.5 cup Feta Cheese, (optional, omit for Whole30)
- 1 Tbsp1 Tbsp1 Tbsp Parsley, Fresh
- 1 cup1 cup1 cup Coconut Milk
- 1 Tbsp1 Tbsp1 Tbsp Organic Cashew Base (JOI)
- .25 cup.25 cup.25 cup Raw Cashews
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp dried Rosemary
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- .5.5.5 Lemon, (juiced)
Sauce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 F. Score spaghetti squash and place in the instant pot with 1 cup water for 15-20 minutes on high pressure depending on the size of the squash. If squash is to large to fit in the Instant Pot, cut it in half and put both halves in there. If you don’t have an instant pot, Scot the squash and microwave for 5 minutes at a time rotating every five minutes, and cook until fork-tender.
- Heat a pan to medium heat and add 1 Tbsp olive oil. Toss all the veggies in (green bell peppers, onion, olives, tomatoes, spinach, artichokes) into the pan. Season with salt and pepper. Sauté until tomatoes have "popped" and are soft or the spinach is wilted.
- Next add the chicken to the pan and sauté until it is warm.
- While the veggies finish cooking, combine all the "Sauce" ingredients into your blender (I use a Vitamix). Blend until smooth.
- Combine all the veggies, chicken, spaghetti squash and sauce into a large mixing bowl. Making sure everything is combined and covered in sauce.
- Put this mixture into a casserole dish, top with feta cheese and parsley. Put in the oven for 15-20 minutes or until the top is golden brown.
- Serve and enjoy!
Notes
Add any other veggies that you like on a Greek salad to the mix // If you are doing Whole30- leave out the feta cheese and this is still the perfect meal // If you don’t have JOI– just substitute with a cup of raw cashews and it will turn out the same
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About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Poultry Shellfish Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 405 |
Fat: | 22 g |
Carbohydrates: | 26 g |
Protein: | 31 g |
Cholesterol: | 106 g |
Sodium: | 527 mg |
Fiber: | 4 g |
Sugars: | 5 g |
Calculated for total recipe. |
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