I am back today with another spaghetti squash casserole... can you tell they are my favorite yet? This time I am making Greek Spaghetti Squash Casserole. This is packed with so many colorful veggies, which means so many different nutrients. I love this recipe because it has so much flavor and it lasts (the two of us) multiple days in a row, and just like a good casserole, it gets better the next day.
You might be wondering why I love spaghetti squash so much. Truth is, I don't love it by itself. However, it takes on so many different flavors so easily. I am all about any veggie or eat that can take on any sauce to create new meals to keep my meals exciting. Also, as I mentioned above, these casseroles last us multiple days, whether it be lunch or dinner. I love those cook once, eat twice (or more) meals.
This recipe has 7 different vegetables, all of which contain a variety of nutrients. Unlike my other spaghetti squash casseroles, I do love eating this one when it is warm out for this very reason. Lots of veggies (even when hot) remind me of spring and summertime. It is also a nice change-up from a Greek salad that is very popular in the summer. I do love a good Greek salad, however, I would much rather eat this!
Tips for Greek Spaghetti Squash Casserole:
- Feel free to use ground chicken or shredded chicken- I use what I have on hand
- Add any other veggies that you like on a Greek salad to the mix
- If you are doing Whole30- leave out the feta cheese and this is still the perfect meal
- If you don't have JOI- just substitute with a cup of raw cashews and it will turn out the same
If you want to order JOI use the code ALTITUDE for 10% off your order on their website.
For other recipes with spaghetti squash check out my Green Chili Enchilada Casserole or my Chicken Tetrazzini
Greek Spaghetti Squash Casserole
Ingredients
- 1 pound Cooked, shredded chicken breast
- 1 Spaghetti squash
- 1 Green bell pepper- diced
- 1 Small red onion- diced
- 2 cups Halved grape tomatoes
- 1 cup Kalamata olives- sliced
- 2 cup Spinach
- 1 Jar artichoke hearts- roughly chopped
- ½ cup Feta cheese optional
- 1 tablespoon Fresh parsley
Sauce
- 1 cup Coconut milk
- 1 tablespoon Joi Cashew base
- ¼ Cashews
- 2 tablespoon Red wine vinegar
- 1 teaspoon Oregano
- 1 teaspoon Rosemary
- 1 tablespoon Garlic minced
- ½ Lemon juiced
Instructions
- Preheat oven to 400. Score spaghetti squash and place in the instant pot with 1 cup water for 15-20 minutes on high pressure depending on the size of the squash. If squash is to large to fit in the Instant Pot, cut it in half and put both halves in there. If you don’t have an instant pot, Scot the squash and microwave for 5 minutes at a time rotating every five minutes, and cook until fork-tender.
- Heat a pan to medium heat and add 1 tablespoon olive oil. Toss all the veggies in (green bell peppers, onion, olives, tomatoes, spinach, artichokes) into the pan. Season with salt and pepper. Sautee until tomatoes have "popped" and are soft or the spinach is wilted.
- Next add the chicken to the pan and sautee until it is warm.
- While the veggies finish cooking, combine all the "Sauce" ingredients into your blender (I use a Vitamix). Blend until smooth.
- Combine all the veggies, chicken, spaghetti squash and sauce into a large mixing bowl. Making sure everything is combined and covered in sauce.
- Put this mixture into a casserole dish, top with feta cheese and parsley. Put in the oven for 15-20 minutes or until the top is golden brown.
- Serve and enjoy!
Notes
- Add any other veggies that you like on a Greek salad to the mix
- If you are doing Whole30- leave out the feta cheese and this is still the perfect meal
- If you don't have JOI- just substitute with a cup of raw cashews and it will turn out the same
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