Creamy Pumpkin Casserole
My new favorite Fall faux pasta dish is this Creamy Pumpkin Casserole. I love savory pumpkin dishes just as much.
My new favorite Fall faux pasta dish is this Creamy Pumpkin Casserole. I love savory pumpkin dishes just as much.
- 2 garlic cloves minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 tsp onion powder
- 2 cups spinach
- 1 shallot minced
- 1 tablespoon fresh thyme
- 1 onion minced
- pinch of cinnamon
- 1 pound boneless skinless chicken breasts cubed
- 1 large spaghetti squash about 5 cups cooked
- 4 cups pumpkin or squash of choice peeled and diced
- optional: 1/3 cup fresh parmesan cheese
- 1/4 cup mayo, homemade or store-bought
- 2 tablespoons pacific foods pumpkin puree
- 2 tablespoons pacific foods original almond milk
- 1/4 teaspoon fine sea salt more to taste
- Carbohydrate 105.489105625595 g
- Cholesterol 263.0835746 mg
- Fat 13.0798822630409 g
- Fiber 3.58086882297507 g
- Protein 116.874045733135 g
- Saturated Fat 3.04029813351137 g
- Serving Size 1 1 recipe (1895g)
- Sodium 1142.40916550022 mg
- Sugar 101.90823680262 g
- Trans Fat 3.76495544601461 g
- Calories 973 calories
Step-by-step
- Pre-heat oven to 400 degrees F. Cut spaghetti squash in half and scoop out seeds.
- Drizzle with 1 teaspoon of oil then place face side down on a parchment lined sheet tray.
- Drizzle skin of squash with 2 teaspoons of oil and add 2 tablespoons of water to the pan to make the cooking process faster.
- Place squash in the oven and bake for 40 minutes, turning part way through.
- In a small bowl mix all sauce ingredients together and set aside.
- In a skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until tender, about 8-10 minutes.
- In a separate skillet, cook cubed chicken with 2 teaspoons of oil until chicken is white, and fully cooked through. Sprinkle 1/2 teaspoon of salt and pepper over chicken. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
- Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in chicken/spinach mixture and pumpkin or squash mixture, and add the sauce. Toss to combine. Top with Parmesan if desired. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
A Cozy Fall Evening with Creamy Pumpkin Casserole
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But sometimes, the simplest recipes offer the most profound satisfaction. This Creamy Pumpkin Casserole is one of those dishes. It's a testament to the fact that comfort food can be both satisfying and relatively quick to make, even on a weeknight. The beautiful thing about this recipe is its adaptability. Feel free to swap out ingredients based on what you have on hand or what your family prefers. Maybe you’re not a chicken fan; substitute it with chickpeas or lentils for a hearty vegetarian twist! The pumpkin adds a delicious autumnal flavor that's warming and inviting, perfect for cooler evenings.
The process of making this casserole is surprisingly straightforward. While the squash is roasting, I usually take the opportunity to chop the vegetables and prepare the chicken. Multitasking in the kitchen is a skill I've honed over years of balancing work and family life. It's about efficiency and making the most of your time. The aroma of roasting squash and sautéed onions fills my kitchen, creating a cozy and welcoming atmosphere. It’s a small detail, but it makes all the difference in transforming a simple meal into a comforting experience.
This casserole isn’t just a meal; it's a warm embrace on a chilly evening. The creamy pumpkin sauce, tender chicken, and perfectly cooked spaghetti squash create a symphony of textures and flavors. It’s a dish that nourishes both body and soul, and one that I often find myself making again and again. The leftovers are just as delicious the next day, which is a huge bonus for a busy week. I’ll often pack it for lunch, a wholesome and satisfying midday treat. The beauty of this dish lies in its simplicity and adaptability, making it a perfect addition to any fall menu, regardless of your skill level in the kitchen. Give it a try, and let me know what you think!
Ingredient Variations and Tips:
Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce for a kick.
Vegetarian Option: Omit the chicken and add more vegetables like mushrooms or bell peppers.
Creamier Sauce: Add a splash of heavy cream or coconut cream to the sauce for extra richness.
Cheese Please: Experiment with different types of cheese, such as Gruyere or Fontina. Even a sprinkle of crumbled goat cheese would be fantastic!
Make it a complete meal: Serve with a side salad and crusty bread for a full and satisfying dinner.
Meal Prep Magic: This casserole can be partially prepped ahead of time. Roast the squash and cook the chicken in advance, then assemble and bake right before serving.
This recipe is more than just a dish; it’s a reminder that even amidst the chaos of daily life, taking the time to create something delicious and nourishing is a worthwhile endeavor. It’s a moment to connect with yourself and your loved ones through the shared experience of a delicious meal. So grab your ingredients, put on some cozy music, and let the comforting aroma of this Creamy Pumpkin Casserole fill your home with warmth.
