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Artichoke, Chicken and Pesto Spaghetti Squash Casserole
Cook Time
40 mins
 

You'll love this low carb, dairy free (paleo & whole30) casserole with the perfect flavor combination of mushrooms, artichokes, chicken, and pesto. We sure did! 

Course: Main Course
Cuisine: Italian
Servings: 6
Author: Maggie @ Our Fine Day
Ingredients
  • 1 medium-sized Spaghetti squash
  • 1 12 oz jar marinated artichoke hearts drained
  • 1/2 cup pesto
  • 8 oz mushrooms diced
  • 2 chicken breasts could use a rotisserie chicken to make things even easier!
  • 2 eggs whisked
  • Salt & Pepper
  • Garlic powder
  • Paprika
  • Avocado oil or cooking fat of choice
Instructions
  1. First, cook the spaghetti squash. In the Instant Pot: Cut squash in half horizontally, clean out the seeds, put it on the trivet with 1 cup of water and hitting "manual" and setting the cook time to 7 minutes. Release the pressure manually and open the lid to stop it from cooking any more. In the oven: Preheat oven to 400º. Cut squash in half lengthwise, clean out the seeds, place face down on a baking sheet, add a thin layer of water to the sheet, and bake for 30-40 minutes, until the skin of the squash indents when you press on it with your finger.

  2. While the squash is cooking, prepare the chicken. Heat a large skillet over medium heat. Slice the breasts in half horizontally to make them thin to cook faster. Drizzle a little oil on each breast and sprinkle a light, even layer of salt, pepper, garlic, and paprika on both sides. Add to the pan and cook for about 5-6 minutes on each side. Set chicken aside to cool, then slice into bite-size pieces.

  3. In the same pan you used for the chicken, add about a tablespoon of oil (or ghee) and the sliced mushrooms. Saute for about 5 minutes, making sure they soak up all the yummy brown bits and flavors in the pan.

  4. Once the squash is cooked, use a fork to remove all of the strands and add them to a 9x13 baking dish. Pile on the mushrooms, drained artichoke hearts, pesto, diced chicken, and eggs.

  5. Mix everything well. Place in the oven at 350º and bake for 40 minutes. Slice into 6 squares and serve! Alternatively, you could cover with foil, refrigerate, and bake later. It will take a little longer to cook after it's been refrigerated (an hour).