I’m not a fan of the word “casserole”. It conjures up images of cream of fill-in-the-blank soup/salty glue and my stomach is starting to spasm just thinking about it. So if you share similar sentiments have no worries, this ain’t no casserole. It’s a lot of delicious food mixed together and then just baked to marry all the deliciousness.
- 1 small-med spaghetti squash
- 1 lb boneless skinless chicken thighs
- 8 slices nitrate free/sugar free bacon like this
2 cups fresh broccoli florets
1 tbsp water
1 tsp garlic powder
1/2 cup canned coconut milk like this
1/2 tsp Italian Herb Seasoning Blend like this
Salt and pepper to taste
- Preheat oven to 425 degrees. Cut your spaghetti squash in half lengthwise and scoop out the seeds and strings so you are left with only flesh.
While the squash is roasting, cut bacon into bite size pieces and brown over med-hi heat in a large skillet. Remove bacon from skillet and set aside on paper towels making sure to leave the rendered fat in the skillet.
Sprinkle your chicken thighs with the garlic powder and a bit of salt if desired. Cook your chicken in the rendered bacon fat over med heat until no longer pink, making sure not to overcook! Once done, set chicken aside to cool and then cut into bite size pieces and put in a large bowl. Leave fat and juices in the skillet.
Now cook your broccoli in the same skillet over med heat, adding a tbsp of water and covering to help steam. Stir occasionally and cook until it is crisp-tender, about 2-5 minutes. Add to the bowl with the chicken.
When the spaghetti squash is done let it cool a bit and then take a fork and scrape the flesh lengthwise to remove all the spaghetti from both sides, and place in the bowl with the chicken and broccoli. Add the bacon at this point as well. Lower the oven heat to 375 degrees.
In a separate small bowl whisk the eggs, coconut milk, Italian seasoning and salt and pepper. Add to the big bowl with the rest of the ingredients and thoroughly combine.
Put the entire mixture into a baking dish and bake in the 375 degree oven for 30 minutes or until set and slightly browned on top.
Remove from oven and let sit for 10 minutes. Serve and eat. Remember to save your leftovers!
It kind of goes without saying, but most of my recipes are designed to be flexible so feel free to experiment with some of your favorite veggies, meats, herbs and spices to create something to suit your personal tastes. Because life is just better when we love what we eat!