Broccoli Chicken Casserole made with spaghetti squash is GF/DF/EF, and can easily support just about any kind of cooked meat. Comfort food on the AIP!
Hello from afar! 👋 At the time of this writing, yours truly is hunkering down under a statewide stay-at-home order because of the virus-which-shall-not-be-named. I feel like a grounded kid, pressing her nose against the window, longing to be out in the world…
You?
I wrote this recipe especially for us. Ladies and gentlemen, we need some comfort food! And like you, I’ve had trouble finding some common ingredients on the store shelves. I wanted to create something we could make with some foraged items.
There is, I’ve discovered, an advantage to being on a super healthy diet. There may be a rush on the frozen chicken nuggets, but I swear to you, nobody is hoarding spaghetti squash! Well… except maybe other foodies.
Substitutions, etc.
Since one or more of the ingredients here may be absent from your store’s shelves, let’s brainstorm some subs. For instance, it seems that chicken is hard to find. If you can find a whole chicken, you’ve hit the jackpot. (See my post about dealing with a whole chicken.) If you can only find turkey, cook that baby up and throw some in your casserole. If you’ve got some canned meat of just about any kind, you can use that in place of chicken. You could even use cooked ground meat!
My fingers are crossed for you that you have some arrowroot starch/flour
I hope that wherever you are in the world, you are well. And, as always, I wish you great love and healing!
💗,
Wendi
Broccoli Chicken Casserole (AIP/Paleo)
Course: MainCuisine: AIP, Paleo, ComfortDifficulty: Medium4
servings20
minutes40
minutesBroccoli Chicken Casserole made with spaghetti squash is GF/DF/EF and can easily be made with just about any kind of cooked meat. Comfort food on the AIP!
Ingredients
3 cups roasted spaghetti squash*
2 cups raw broccoli florets, small pieces
2 cups shredded chicken, turkey, or canned meat
2 TBSP coconut oil
2 TBSP arrowroot starch/flour
1 cup bone broth
1 cup coconut milk
1 + 1/2 tsp salt
1/2 TBSP large flake nutritional yeast
1 cup pork panko
Directions
- Preheat oven to 350 degrees F. Spread spaghetti squash evenly on the bottom of a 9″ X 13″ baking dish. (It is not necessary to grease the dish.)
- Spread broccoli evenly over the squash. Spread the chicken evenly over all. Set aside.
- In a saucepan over medium high heat, melt coconut oil. Add arrowroot starch, and whisk until smooth. Whisk in broth and coconut milk. Turn heat to high. Whisk constantly while it bubbles and thickens. When it has thickened to the consistency of gravy, turn heat back down to medium high. Whisk in the salt and nutritional yeast.
- Pour the sauce evenly over the vegetables and chicken. Sprinkle it all with pork panko. Bake uncovered for 30 minutes. Let it sit for a bit before serving, about five minutes. Makes great leftovers!
Notes
- *For instructions on how to roast a spaghetti squash, see my tutorial vid.
- If you are using a commercial broth, you may need only 1 tsp of salt. Trust your intuition.
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The Pork Panko you linked is unavailable. Do you think I could make it by putting compliant pork rinds in the food processor?
Hmm, that’s weird. I wonder why they’re not available(?). Yes, I imagine you could use pork rinds, or even crushed plantain chips! Let me know how it turns out, K?
So whatever meat you used should be cooked beforehand?
Hi, Shyla! That’s correct. Use whatever cooked chicken you have on hand, or even canned chicken. 🙂