Whole30® Casserole with Chicken, Spaghetti Squash, and Sun-Dried Tomatoes recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted Breasts
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 caloriescarbohydrate: 20.8 gcholesterol: 117.8 mgfat: 25.7 gfiber: 3.2 gprotein: 12.9 gsaturatedFat: 6.3 gservingSize: -sodium: 400.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Whole30® Casserole with Chicken, Spaghetti Squash, and Sun-Dried Tomatoes
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet and place spaghetti squash on it, cut-side down.
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.
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.
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.
Bake in the preheated oven until lightly browned on top, about 30 minutes.