Greek Spaghetti Squash Casserole (Edit recipe)

Spaghetti Squash with a Greek spin, packed full of veggies and flavor

20 minutes

30 minutes

Difficulty:

Intermediate

This 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.

by Real Food with Altitude

View original recipe

Serves: 4-6

Ingredients

1 lb Boneless Skinless Chicken Breasts, cooked and shredded
1 Spaghetti Squash
1 Green Bell Peppers, diced
1 Red Onion, small, diced
2 cups Grape Tomatoes, Halved
1 cup Kalamata Olives, sliced
2 cup Spinach
6-12 oz Artichoke Hearts, (1 jar) roughly chopped
.5 cup Feta Cheese, (optional, omit for Whole30)
1 Tbsp Parsley, Fresh

Sauce

1 cup Coconut Milk
1 Tbsp Organic Cashew Base (JOI)
.25 cup Raw Cashews
2 Tbsp Red Wine Vinegar
1 tsp dried Oregano
1 tsp dried Rosemary
1 Tbsp Garlic, minced
.5 Lemon, (juiced)

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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