Description
Discover how to make a delicious Pumpkin Chicken Casserole that will become a family favorite. This easy recipe is perfect for cozy nights in!
Ingredients
- – 1 large spaghetti squash (about 1 kg) cooked
- – 3 cups (720 ml) 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 (15 ml) vegetable oil
- – 1 teaspoon (5 ml) cinnamon ground
- – 1/2 teaspoon (3 ml) cumin powder
- – 1/2 teaspoon (3 ml) coriander powder
- – 1/2 teaspoon (3 ml) turmeric powder
- – pinch of freshly grated nutmeg
- – Salt and pepper adjust to taste
- – 1 tablespoon (15 ml) tomato paste
- – 1 can organic pumpkin pumpkin should be the only ingredient
- – 1 bell pepper chopped
- – 1 13.5 ounce (383 g) can organic coconut milk full fat
- – 2 eggs whisked
Instructions
- In a blender or food processor, combine the onion, garlic, and serrano pepper until smooth.
- Warm the oil in a saucepan over medium heat, then add the blended onion mixture and a sprinkle of salt. Cook while stirring for 7-10 minutes.
- Introduce the spices to the pan, and after a minute, incorporate the tomato paste, pumpkin puree, and chopped bell pepper. Stir thoroughly.
- Pour in the coconut milk, stir, and let it gently cook for 10 minutes or until the milk is fully absorbed by the pumpkin mixture.
- Transfer the pumpkin sauce into a big mixing bowl and add the spaghetti squash and chicken. Stir until combined.
- Mix the beaten eggs into the bowl, stir thoroughly, and then transfer the entire mixture into a casserole dish.
- Cook in a preheated oven at 350°F for 30-40 minutes.
- Set oven temperature to 375°F.
- Cut the squash into halves, remove the seeds, and season the cut sides with oil, salt, and pepper.
- Lay the squash halves cut side down in a baking dish.
- Roast for 45 minutes or until the skin is easily pierced with a knife, adjusting time according to squash size.
- Heat a pot of water until boiling.
- Gently place chicken pieces and any desired seasonings into the boiling water.
- After boiling for 5 minutes, lower to a simmer for about 30 minutes or until the chicken is fully cooked.
- Take the chicken out of the pot and let it cool. Once cooled, separate the meat from the bones.
- Reserve the broth by straining it, as it’s very valuable!
Notes
- Use a blend of white and dark meat for a flavorful chicken addition to the casserole.
- Thoroughly blend the onion, garlic, and serrano pepper for a smooth sauce base.
- Adjust salt and pepper to taste for balanced seasoning throughout the cooking process.
