Tuesday, October 30, 2018

Healthy Harvest Casserole

Last night I whipped up this winner (and when I say winner I mean for the adults of the household- Rob, Zach and me)...my littles enjoyed my leftover Baked Ziti from the weekend...just not into the arguments right now :/

As I meal-planned on Sunday, I tried to get a bit creative while remaining healthy and imagined a dish like this and thought, it wouldn't hurt to try and it was a winner all around...perfect dish for the fall too!

Here is how you make it:


  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 2 teaspoons crushed or minced garlic
  • 1 pound ground chicken
  • 1 teaspoon salt
  • 3/4 teaspoon of your seasoning of choice (I used Trader Joe's Everything But The Bagel Seasoning of course!)
  • Ground Pepper to Taste
  • 1 pound butternut squash diced
  • 8 ounces frozen chopped spinach- defrosted and drained
  • 1 bag cauliflower rice
  • 2 tablespoons coconut flour or almond flour- either works seriously!
  • 1 1/2 cups skim milk
  • 1/2 cup shredded or grated Parmesan cheese- divided


  1. Preheat oven to 400 degrees F. Spray 8 x 11" or 9 x 13" pan with cooking spray, and set aside.
  2. Meanwhile, in a large mixing bowl, add squash, spinach, and cauliflower.
  3. Melt oil in a skillet over medium-high heat. Add onion, and stir fry 3-5 minutes until translucent. Stir in garlic, then add chicken, salt, seasoning, and pepper. Stir and cook, breaking up the meat into small pieces as it browns.
  4. Sprinkle flour over the meat, and stir to coat. Stir in milk, and bring mixture to a simmer, stirring often. Sauce will thicken after a couple minutes of simmering.
  5. Turn off heat, and stir in 1/4 cup Parmesan cheese. Pour meat mixture into bowl with squash and cauliflower. Stir well to combine.
  6. Spread mixture into prepared baking dish. Cover with foil, and bake for 30 minutes. Remove foil, and bake 20 minutes longer, or until a knife can be easily inserted into squash pieces.
  7. Sprinkle remaining 1/4 cup Parmesan cheese over the casserole, and bake for 3-5 minutes longer. Serve warm.
    Enjoy!  SO DELISH!


Rechelle said...

Ooo this looks yummy! Think I might add it to our menu for next week :)

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