How did Monday get here so quickly? I need another Holiday Weekend! Despite being a shorter weekend than last, we filled our two days with lots of Houston exploring. On Saturday we hung out watching College football for a while then decided to make the trek down to the city to take June to a dog park everyone was telling us about. This dog park was amazing and had a large pond for the dogs to swim in and plenty of grass for running. June was in heaven but our fun almost came to an end when she about drowned another dog… She managed to find the only weak swimmer in the pond and kept swimming/playing on top of this poor dog so he couldn’t surface for air. The dog’s owner had to run into the lake to rescue their poor pup and it was awful/so embarrassing. Only June!
The next day we went to the Houston Texans season opener and had so much fun! We had a little too much fun and the rest of the day was pretty worthless, but we loved seeing a new NFL stadium and watching some Sunday football. Our friend’s got us tickets in a suite, and there is no other way to watch a football game. Free snacks, drinks, ice cream… amazing!
This casserole is the perfect way to start out the week! I made it a couple of weeks ago when we had friend’s over for dinner and everyone loved it. It’s really similar to this spaghetti squash casserole but I decided to switch up some of the ingredients. Instead of spicy italian sausage like the original recipe, I used chicken, sweet potatoes and peppers which made for a slightly sweet, spicy and creamy casserole that you and your family will love!
The recipe is delicious, but also a great choice if you are looking for leftovers for lunch for the next few days. It makes soo much and is the most satisfying lunch. This casserole is also very nutritious. The protein and eggs add protein and the spaghetti squash noodles, sweet potatoes and peppers add a wide array of vitamins and minerals. It’s the perfect choice for a hungry family!
Time Saving Tip!
My good friend texted me at 8:30pm the other night complaining that spaghetti squash casseroles take way too much time. She had just finished preparing her casserole and it had to bake for an hour which meant they were sitting down for dinner at bedtime.
This casserole is time consuming if you start making it after work, but not if you plan ahead! Prepare your spaghetti squash noodles or the entire casserole the day before or over the weekend. This will take some time out of your weekend, but will remove some stress after work. When you get home from a busy day all you need to do is pop the casserole into your oven for an hour and a delicious, nutritious dinner is ready for you and your family! All of that hard work also gives you some amazing leftovers for the days to come.
- 2 or 3 organic chicken breasts - depending oh how much chicken you want in your casserole
- 2 spaghetti squash
- 1 jar marinara sauce
- 1 4oz can diced green chilis
- 1 green pepper - diced
- 1 onion - diced
- 1 large sweet potato - diced
- 3 cloves garlic - minced
- 5 eggs - whisked
- 1-2 tbsp coconut oil for sauteing the veggies
- 1 tsp ground cumin
- 1 tsp ground paprika
- salt, pepper and garlic powder to season to chicken breasts
- 1 tsp salt for the veggies
- 1/4 tsp pepper for the veggies
- Preheat oven to 350 F.
- Line 2 baking sheets with parchment paper
- Slice your spaghetti squash in half length-wise and scoop out the seeds
- Place the 4 spaghetti squash halves face-down on one of the lined baking sheets
- Place your chicken breasts onto the other lined baking sheet and season with salt, pepper and garlic powder
- Put the squash and the chicken breasts into the oven and set a timer for 25 minutes
- After 25 minutes, remove your chicken and let rest
- Set your time for another 30 minutes and remove the squash once your timer goes off
- While your chicken and squash are baking, chop your onion, sweet potato and green pepper
- Preheat a large skillet on medium heat and add your coconut oil
- Saute your onion, sweet potato and green pepper for about 5 minutes and season with salt and pepper
- While your veggies are cooking, chop your chicken breasts into bite size cubes and set aside
- Add your garlic, green chilis, paprika and cumin to the other veggies and saute for another minute
- Add your jar of tomato sauce and chicken, stir to combine and let simmer for 1-2 minutes
- Using a fork, scrape the spaghetti squash "noodles" from each of the baked spaghetti squash halves and put them into a large casserole dish
- Add the tomato sauce and veggie mixture to the casserole dish and stir to combine everything together
- Add your 5 whisked eggs to the top of the casserole and combine until you can't see the eggs anymore
- Place the casserole, uncovered, into your oven and bake for 1 hour and 30 minutes or until the top is golden brown
- You can make the casserole the day before, night before or hours before baking. Just refrigerate the casserole until you are ready to bake.
Made this for wife. YUMMMMMM.
Glad she liked it Josh! 🙂