Happy Monday! I’m kicking off this week with a super healthy recipe from a wonderful foodie and blogger, Erin Lives Whole. My daughter Grace and I have made dozens of Erin’s recipes and they’ve always been delicious (and they always work too)! I was super excited to make a healthy casserole. This recipes easily serves 4-6.
What You Need
- 4 medium raw chicken breasts (about 2 pounds)
- 1 large or 2 small spaghetti squash, cooked equaling 5 cups squash
- 1 tablespoon olive oil
- 1 5oz bag baby spinach
- 1 can diced tomatoes
- 1 can coconut milk, just the top cream part, discard remaining clear liquid at bottom
- 1/4 cup capers
- 8 oz feta
- 1/4 cup lemon juice, about 1.5 large lemons juiced
- 1 teaspoon minced garlic
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- fresh parsley + lemon for garnish
What You Do
- Cook spaghetti squash. Slice in half, remove seeds, and drizzle with olive oil. Season with salt and pepper and bake at 400 for 30-40 minutes face down.
- Place chicken breasts on baking sheet with tin foil. With 25 minutes left to spaghetti squash cook time, add chicken to oven.
- Remove chicken and spaghetti squash and let cool.
- In a large saucepan, heat olive oil. Add spinach, coconut milk (just the top hard white part), and diced tomatoes. Heat until coconut milk has melted and spinach has wilted slightly.
- When spaghetti squash is cool enough, use a fork to pull strands out. Put them in a bowl. Once they have sat in bowl for 10 minutes, squeeze with paper towels or dishtowel to remove all excess water.
- Add spinach mixture to spaghetti squash and mix.
- Add in capers, half of feta, lemon juice, garlic, oregano, basil, salt and pepper.
- Cut up chicken breasts in to small cubes and toss into spaghetti squash mixture. Everything should be all mixed together now!
- Place into 9×13 casserole dish and top with remaining feta. Add lemon slices on top for more flavor.
- Bake at 400 for 15 minutes and top with fresh parsley.
A couple of AMOTS Tips:
This dinner was easy to make as Erin described here, but because I was up against the clock, it was a little soupy as I didn’t leave enough time for the squash to cool and dry. When I make this again, I will make the spaghetti squash ahead of time, maybe earlier in the day, and just let it sit. I know this will make the dish error-free. Additionally, to make this dinner even more simple, you could shred up a rotisserie chicken and this casserole would be equally good. Finally, my family doesn’t love feta cheese so I swapped mozzarella in its place. Yum!