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Creamy Pumpkin Chicken Casserole

Creamy Pumpkin Chicken Casserole

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  • 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


  • In a food processor, add onion, garlic, serrano pepper and blend well.
  • 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.
  • Add the spices and after a minute, add the tomato paste, pumpkin puree and bell pepper. Mix well.
  • Add coconut milk. Stir and simmer for 10 minutes or until the pumpkin puree absorbs the milk.
  • Pour the creamy pumpkin sauce into a large bowl, along with the cooked spaghetti squash and cooked chicken. Mix well.
  • Add the whisked egg to the bowl, mix well, then pour everything into a casserole dish.
  • Bake at 350F for 30-40 minutes.
  • Serve.

To prepare squash using the oven method:

  • Preheat oven to 375.
  • Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  • Place squash cut side down in a baking dish.
  • 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:

  • Bring a pot of water to a boil.
  • Carefully add chicken pieces and any seasonings you’d like to the boiling water.
  • After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
  • Remove chicken from pot and set aside. Once cool, remove chicken from bones.
  • 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.
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