I am so excited to share this recipe today, mostly because of how much all of you on instagram were wanting it. And how delicious it is and how much I adore it! It makes me feel good to give the people what they want!
This is some perfect winter comfort food, that is for sure. This recipe was inspired by paleomg’s ever so famous Spaghetti Pizza Pie. I made that and LOVED it and immediately started thinking, “hmmm, what else can I casserole-ize in this way?!”
Casseroles. I love casseroles. But is it just me, or is making a paleo casserole HARD? I rarely ever see them! ever! I think it’s because most casseroles involve cheese, pasta, rice, and cream of something soup. Or at least 2 of the 4 at a minimum. Juli’s pie was one of the first that really sparked something in me. Now I feel like making so many more casserole-esque dishes. Who’s with me? There’s just nothing like a good old casserole sometimes, am I right?
This one comes together with juicy chicken thighs, paleo pesto, and a lovely creaminess from coconut milk and eggs. The ‘pasta’ is the one and only spaghetti squash, aka my favorite squash ever. I made it all in 1 cast iron skillet so it’s ALSO a 1 pot meal. Hell to the yes.
**I bought my pesto from a local company by the way, and it’s just made of olive oil, basil, and a few spices. No dairy at all. I don’t even think there were pine nuts. And yet it is still sooo good! I think this recipe would be very similar.
- First, pre-bake the spaghetti squash as mentioned above. Preheat the oven to 400. Then, over medium heat in a large cast-iron skillet, start cooking the chicken pieces. Cook, stirring often, until the pieces are browned and mostly cooked through.
- Add in the onion and mushrooms, and continue cooking until the onions are translucent and the mushrooms have shrunk a bit. The chicken should be fully cooked now.
- Turn of the element and stir in the pesto and coconut milk until combined and evenly covering everything. Add the spaghetti squash now, and then stir in the whipped eggs and salt, and mix thoroughly. Sprinkle with the basil, and place in preheated oven.
- Bake for about 1 hour, until the whole thing has set and the middle is firm when you poke it. Slice and serve with a nice salad on the side.
It’s not the most simple recipe but it’ isn’t too bad either. As long as you have pre-made pesto it’s actually quite simple. Check out the fridge section next time you‘re at the health food store, and you may be surprised with what you find! The effort is worth it for this flavorful ‘pasta’ bake.