It’s almost Halloween! We tend to make some sort of casserole for dinner on this candy filled fun and spooky night. I lean towards recipes that incorporate all the makings of a well-rounded meal into one dish. I also prefer ones that get baked and can be reheated as needed.

This particular hearty fall dinner is packed full of Fall squashes. There are some in both in the casserole and in the sauce that tops the casserole. This dish combines spinach and chicken along with three kinds of winter squash, including some pumpkin.

Spaghetti squash is used as a base for the recipe. After it is roasted, the strands are scraped out and placed in the baking dish first. A mixture of alliums, chicken, butternut squash, and spinach make up the second layer of this casserole. A creamy sauce of mayo, a bit pumpkin puree, and a pinch of warm and earthy cinnamon is spread over the chicken layer and then the whole casserole is all topped off with a dusting of Parmesan cheese. Lots of flavor and nutritious ingredients are packed into this Fall centric meal.

Chicken, Squash, & Spinach Casserole (adapted from lexiscleankitchen.com) Total Time Required: 1 hour 30 minutes, Prep Time: 20 minutes, Cook Time: 1 hour 10 minutes, Makes: 4 – 6 servings

Ingredients:

• 3 pound spaghetti squash
• olive oil
• salt & pepper, to taste
• 1 shallot minced
• 1 onion minced
• 2 garlic cloves minced
• 2-1/2 pound butternut squash, peeled and diced into 1/4-inch cubes
• 1 pound boneless skinless chicken breasts, cubed
• 2-1/2 ounces fresh baby spinach
• 1/4 cup mayonnaise
• 2 tablespoons pumpkin puree
• 3 tablespoons milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon fine sea salt more to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• pinch of cinnamon
• 1 tablespoon fresh thyme
• 1/3 cup fresh Parmesan cheese

Directions:

Preheat the oven to 400ºF. Cut the spaghetti squash lengthwise. Scoop out and discard the seeds. Brush the inside of the squash with oil, and sprinkle with salt and pepper. Place the squash face down on a baking sheet and bake for 45 – 50 minutes, or until it can be pierced with a fork. When cool enough to handle, scrape out the flesh with a fork. About 5 cups of squash are needed for the recipe. The spaghetti squash can be cooked ahead of time and refrigerated for up to 5 days.

In a large skillet over medium heat, heat 1 tablespoon of oil. Add the onion and shallots, cooking for 1 – 2 minutes, until the shallot just starts to become translucent. Add in the garlic and cook for 1 minute more.

Add in the butternut squash, cover the pan, and cook until the squash is tender, about 8 – 10 minutes.

Push the squash into a ring around the outer edges of the skillet and add the chicken to the center of the pan with a big pinch of salt and pepper. Cook until the chicken is no longer pink, about 8 minutes.

Add in the spinach and cook for 3 – 5 minutes, until the spinach starts to wilt. Remove the skillet from the heat and set it aside.

In a small bowl mix together the mayo, pumpkin puree, milk, onion powder, salt, garlic powder, pepper, cinnamon, and thyme. Set the sauce aside.

Grease an 8″ x 8″ 2-quart casserole dish. Transfer the spaghetti squash strands to the baking dish. Layer the chicken mixture over top.

Top the chicken mixture with the sauce. Grate some Parmesan cheese over the casserole.

Bake the casserole at 400ºF for 15 minutes, until the cheese is melted. Let it cool for 10 minutes.

Serve with additional Parmesan cheese, if desired.

Enjoy some Fall squash this Halloween weekend!  ~Linda

Chicken, Squash, & Spinach Casserole (adapted from lexiscleankitchen.com) Total Time Required: 1 hour 30 minutes, Prep Time: 20 minutes, Cook Time: 1 hour 10 minutes, Makes: 4 – 6 servings

Ingredients:

• 3 pound spaghetti squash
• olive oil
• salt & pepper, to taste
• 1 shallot minced
• 1 onion minced
• 2 garlic cloves minced
• 2-1/2 pound butternut squash, peeled and diced into 1/4-inch cubes
• 1 pound boneless skinless chicken breasts, cubed
• 2-1/2 ounces fresh baby spinach
• 1/4 cup mayonnaise
• 2 tablespoons pumpkin puree
• 3 tablespoons milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon fine sea salt more to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• pinch of cinnamon
• 1 tablespoon fresh thyme
• 1/3 cup fresh Parmesan cheese

Directions:

Preheat the oven to 400ºF. Cut the spaghetti squash lengthwise. Scoop out and discard the seeds. Brush the inside of the squash with oil, and sprinkle with salt and pepper. Place the squash face down on a baking sheet and bake for 45 – 50 minutes, or until it can be pierced with a fork. When cool enough to handle, scrape out the flesh with a fork. About 5 cups of squash are needed for the recipe. The spaghetti squash can be cooked ahead of time and refrigerated for up to 5 days.

In a large skillet over medium heat, heat 1 tablespoon of oil. Add the onion and shallots, cooking for 1 – 2 minutes, until the shallot just starts to become translucent. Add in the garlic and cook for 1 minutes more. Add in the butternut squash, cover the pan, and cook until it is tender, about 8 – 10 minutes. Push the squash into a ring around the outer edges of the skillet and add the chicken to the center of the pan with a big pinch of salt and pepper. Cook until the chicken is no longer pink, about 8 minutes. Add in the spinach and cook for 3 – 5 minutes, until the spinach starts to wilt. Remove the skillet from the heat and set it aside.

In a small bowl mix together the mayo, pumpkin puree, milk, onion powder, salt, garlic powder, pepper, cinnamon, and thyme. Set the sauce aside.

Grease an 8″ x 8″ 2-quart casserole dish. Transfer the spaghetti squash strands to the baking dish. Layer the chicken mixture over the squash, then top it all off with the sauce. Grate some Parmesan cheese over the casserole.

Bake the casserole at 400ºF for 15 minutes, until the cheese is melted. Let it cool for 10 minutes before serving.