Name: Broccoli Cheddar Spaghetti Squash Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 1 spaghetti squash (2 – 2.5 lb, cooked and shredded) – about 4 cups; 4 cups cooked chicken, diced or pulled rotisserie; 2 tbsp avocado oil; 1/2 large yellow onion, diced; 5 cups roughly chopped broccoli; 4 cloves garlic, minced; 1 cup plain Greek yogurt; 1.5 cups cheddar cheese (divided); 2 tsp salt; 1/2 tsp pepper; 2 tsp garlic powder; 2 tsp onion powder; 2 eggs, whisked.

Ingredients

1 spaghetti squash (2 – 2.5 lb, cooked and shredded) – about 4 cups
4 cups cooked chicken, diced or pulled rotisserie
2 tbsp avocado oil
1/2 large yellow onion, diced
5 cups roughly chopped broccoli
4 cloves garlic, minced
1 cup plain Greek yogurt
1.5 cups cheddar cheese (divided)
2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
2 tsp onion powder
2 eggs, whisked.

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Instructions

Preheat oven to 400F and grease 9×13 baking dish.
Prepare your spaghetti squash according to this recipe, or however else you make cooked spaghetti squash. Prepare your chicken as well. I used rotisserie chicken for this and it worked great.
In a large pan, heat avocado oil and onion over medium-high heat. After a minute, add in broccoli.
Cook onions and broccoli for 6-7 minutes or until begin to tenderize, and then add garlic for last minute of cooking. Turn off heat.
In a large bowl, add spaghetti squash, chicken, broccoli and onions, greek yogurt, 1 cup of cheese, salt, pepper, garlic powder, and onion powder. Stir until well combined.
Add in whisked eggs and stir until everything is mixed together well.
Pour into greased 9×13 baking dish. Top with remaining cheese.
Bake for 45-50 minutes or until inside is set and bubbling.
Let cool 15 minutes before eating.

Author: ErinCategory: meal prep, lunch, casserole, dinnerMethod: ovenCuisine: AmericanDiet: Gluten Free