Name: Creamy Spaghetti Squash Casserole with Chicken and Chorizo
Cook time: 40 min
Ingredients: 3 cups chicken (cooked and shredded); 1 pound chorizo (cooked); 1 large spaghetti squash (baked); 2 Tbsp basil (fresh and chopped); 1 garlic clove; 1 1/2 cups nutritional yeast; 1 Tbsp granulated garlic; 1 Tbsp granulated onion; 1 Tbsp dried oregano; 2 tsp smoked paprika; 1 tsp salt; 1 tsp pepper; 1 15 oz can coconut milk; hot sauce to taste

My Creamy Spaghetti Squash Casserole with Chicken and Chorizo may not be the most beautiful meal we have ever made, but it’s a tasty and simple dinner.

As I’ve mentioned before I have cut back on most anything containing wheat, corn, grains, and all that tasty stuff. In addition, I try to minimize how much dairy I eat, SO we get a bit crafty with our meals. How is this meal creamy? It’s the coconut milk! I swear you barely taste the coconut. Where’s the cheese flavor? Nutritional yeast is a great way to get that cheesy taste I miss and it really adds a good flavor with all the spices and chorizo (check out my Magical Cheesy Kale Bites for another yummy nutritional yeast recipe). If you are not dairy-free you can replace the yeast with parmesan and the coconut milk with heavy cream.

This may not be the most beautiful meal ever, but we have made this meal a ton of times and it’s yummy. At our house we like to prepare this ahead of time and keep it in the fridge until we are ready. When it’s dinner time all you have to do is pop it in the oven! It makes our busy school nights easier to handle. This Creamy Spaghetti Squash Casserole with Chicken and Chorizo recipe is adapted from the Chicken Broccoli Alfredo recipe on Mama Shire.

Check out below for the full recipe and video tutorial:

Creamy Spaghetti Squash Casserole with Chicken and Chorizo

Cook Time

40 mins

(Dairy-Free, Whole 30, Paleo, Gluten Free, Low Carb)

Course: Main Course

Servings: 4 people

Ingredients

Meat

3 cups chicken (cooked and shredded)
1 pound chorizo (cooked)

Produce

1 large spaghetti squash (baked)
2 Tbsp basil (fresh and chopped)
1 garlic clove

Spices

1 1/2 cups nutritional yeast
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp dried oregano
2 tsp smoked paprika
1 tsp salt
1 tsp pepper

Canned Goods

1 15 oz can coconut milk

Optional

hot sauce to taste

Instructions

Cut the spaghetti squash in half. Place the pieces (cut side face down) in a baking pan. Bake the spaghetti squash at 400°f for about an hour. You will know they are done when the outer shells of the squash are soft.
Let cool.
When the squash is cool use a fork to scoop out the "spaghetti" into a bowl. Chop up the basil and toss it in the bowl.
Optional: My husband and I like to add a bit more veg. We like to add chopped collards.
Cook the chicken (we like to use chicken that was baked the day before and shred it). Cook the chorizo until done. Sautée the chicken and chorizo with a chopped garlic clove.
Blend together the meat and spaghetti squash mixture.
Add the spices to the meat and spaghetti squash and mix! I like to get in there and mix with my hands.
Preheat over to 350°f. Place the mixture into a 9" x 13" casserole. Bake for 30 - 45 minutes.
Because the meat is cooked before hand the casserole is done when it's well heated in the center.

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