chicken and cauliflower spaghetti squash bake (gluten free).
you guys! this is the best diner i’ve made in a long time.
it. is. so. good!! i definitely could eat this on a weekly basis. i threw this together without measurements over the weekend recently, and so many of you were asking for the recipe on instagram, so i decided to put it into real recipe form. it is super simple to make— perfect for a busy week!
i’ve been trying to eat out a little less on the weekend. i LOVE exploring all the food in chicago, but it gets expensive and i never feel great on monday. i’ll still eat out on occasion on the weekends, but i’m trying to find meals to make at home that make it so i don’t even miss the restaurant food. this one definitely does the trick.
it’s cozy, packed with flavor, and has some good servings of veggies. plus, the smells from your oven…just wait. so good!
i love the mixture of cheeses here, too. a good italian blend of shredded cheese is key for a good pasta bake. i simply use the whole food’s organic blend and it’s great! for the mozzarella, i actually like to use a vegan cashew-based one. it helps to lighten it up a little and i personally love the flavor!
i try to sneak in a cruciferous vegetables in at least one meal a day. think cauliflower, broccoli, brussel sprouts., cabbage, etc. they full of health-boosting properties as well as fiber (which the standard american diet is totally lacking).
find recipes that you love, and then load it up with veggies. that’s the best way to increase your veggie game! you could play around with this and add in extra sautéed veggies, or just serve with a big side salad. either way, i know you guys will be obsessed with this one!
1 spaghetti squash
2 chicken breasts, sliced into bite-sized pieces
1 head of cauliflower, cut into small bite-sized florets
2 cups of marinara sauce
1/2-3/4 cup shredded italian cheese blend
5 slices of mozzarella (regular or cashew-based)
handful of grated parmesan (optional)
1 garlic clove, minced
3 tbsp avocado oil, divided
1 tsp italian seasoning
salt + pepper, to taste
preheat oven to 400°F. slice spaghetti squash in half, scoop out center seeds with a spoon, and drizzle with avocado oil. season with salt and pepper, then place skin side up on a baking sheet. roast for 30-40 minutes, or until spaghetti squash is tender and shred easily.
while spaghetti squash is roasting, prepare the chicken. slice into small pieces and season generously with salt and pepper, then cook in a large skillet over medium heat with 1 tbsp of the avocado oil.
cook chicken until completely cooked through, about 8-10 minutes. set aside in a large bowl.
add the remaining 2 tbsp of avocado oil and the minced garlic to the same pan, then add cauliflower, italian seasoning. and salt and pepper. cook until soft, stirring occasionally, about 12 minutes. add to the large bowl with the chicken.
once spaghetti squash is done cooking, allow to cool enough to handle the shred with a fork into the bowl with the chicken and cauliflower. stir to get everything mixed up, then add the marinara sauce and stir until well combined and everything is coated.
add mixture to an 8x8 baking dish, then top with all of the mozzarella slices, shredded cheese blend, and parmesan. broil on high for 3-5 minutes, until cheese is melty and browned. keep an eye on it so it doesn’t burn!