This is not your momma's boring casserole - try out this recipe for an easy and satisfying dinner that leaves you with leftovers to last all week long!
2 medium spaghetti squash (about 21⁄2 pounds)
8 tablespoons butter, ghee, or coconut oil, divided
4 cloves garlic, minced
1 bunch carrot, diced
4 stalks celery, diced
1 medium yellow onion, minced
5 small red bell peppers, diced
8 @TruLocal slow cooked organic chicken breasts for pulled chicken (I made this in an instant pot with bone broth but you can also use an oven and cover with bone broth or water)
salt, pepper, garlic powder to taste
1 bottle SnS Cashew Mayo (we used 1/2 bottle and filled the rest of the blender with water)
2 duck eggs, whisked
1 bag of Parmela Creamery Cashew Cheddar Cheese
dairy free sour cream, salsa and tortilla chips for serving
Preheat the oven (or I used an AirFryer obvi) to 400°F.
Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
In a large sauté pan over medium heat, melt the remaining butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the pulled chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove the pan from the heat, then add the SnS mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
Top with cashew cheddar cheese
Bake for 1 hour in an oven or 30-45mins in an AirFryer or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices and serve with sour cream, salsa and tortilla chips.