Creamy Pumpkin Chicken Casserole

  • Author: Ashley Thomas


  • 1 large spaghetti squash, cooked
  • 3 cups cooked chicken, white and dark meat (I used a whole chicken cut into pieces, see below for details)
  • 1 white onion, roughly chopped
  • 5 garlic cloves, chopped
  • 1 serrano pepper
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon (ground)
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • pinch of freshly grated nutmeg
  • Salt and pepper, adjust to taste
  • 1 tablespoon tomato paste
  • 1 can organic pumpkin (pumpkin should be the only ingredient)
  • 1 bell pepper, chopped
  • 1 (13.5 ounce) can organic coconut milk, full fat
  • 2 eggs, whisked


  1. In a food processor, add onion, garlic, serrano pepper and blend well.
  2. Heat oil in a saucepan on medium heat and then add the pureed onions, garlic and serrano pepper to the pan along with a pinch of salt. Saute for 7-10 minutes.
  3. Add the spices and after a minute, add the tomato paste, pumpkin puree and bell pepper. Mix well.
  4. Add coconut milk. Stir and simmer for 10 minutes or until the pumpkin puree absorbs the milk.
  5. Pour the creamy pumpkin sauce into a large bowl, along with the cooked spaghetti squash and cooked chicken. Mix well.
  6. Add the whisked egg to the bowl, mix well, then pour everything into a casserole dish.
  7. Bake at 350F for 30-40 minutes.
  8. Serve.

To prepare squash using the oven method:

  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

To make Chicken:

  1. Bring a pot of water to a boil.
  2. Carefully add chicken pieces and any seasonings you’d like to the boiling water.
  3. After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
  4. Remove chicken from pot and set aside. Once cool, remove chicken from bones.
  5. Save the broth – it’s liquid gold! (I normally strain before using)


I used an organic “griller” pack of chicken which is basically a whole chicken cut into pieces.