Chicken Spaghetti Squash Casserole

• Gluten free

• Meat

  • 4 Chicken thighs, boneless & skinless cooked and cubed
  • 1/2 cup Pork

• Produce

  • 1 12 ounce bag Broccoli, frozen
  • 1 Spaghetti squash, small

• Canned Goods

  • 1/2 cup Chicken stock
  • 1 cup Coconut milk

• Baking & Spices

  • 1 tbsp Coconut flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 4 oz Cheddar cheese
  • 1/2 cup Parmesan cheese, grated

Found on lowcarbyum.com

Description

Directions

• Roast spaghetti squash, remove flesh strands and squeeze out excess water using a clean kitchen towel. Set spaghetti squash strands aside.
• In 9x13-inch casserole dish, combine butter, coconut flour, chicken stock, milk, salt, and pepper.
• Stir in chicken meat, broccoli, spaghetti squash strands, and grated Parmesan.
• Top with pork rinds (if using) and shredded cheddar.
• Bake for 25 minutes at 400°F or until browned.

Nutrition