I broke my camera. So now I can only take photos with my stupid Blackberry. One day, I will buy a new camera. But until then, I’m stuck with even-worse-than-usual photos.
So, for this post, the photos are bad, but the food was good. In celebration of autumn, and already enjoying pumpkin chili and pumpkin spiced coffee, I tried Pumpkin Cream Chicken Casserole from PaleOMG. She actually did a post with 19 pumpkin recipes – you should check it out!
Here is the Pumpkin Cream Chicken Casserole recipe, directly from PaleOMG:
- 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
- 1 medium sized spaghetti squash (I don’t weigh that sh*t), cooked and shredded
- 1 head cauliflower, chopped
- 1 can pumpkin puree
- ½ can canned coconut milk
- 3 garlic cloves, minced
- ½ yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- salt and pepper, to taste
- Preheat your oven to 425 degrees.
- Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
- While the squash and cauliflower are cooking, it’s time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
- Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
- Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
- Once the chicken is about ⅔ cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
- Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
- Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9×11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
- Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.
OK, Rachel’s back now.
What I liked: Although I love roasted cauliflower, spaghetti squash, and pumpkin, I never would have thought to try to combine them. But the texture was very nice and toothy. This dish freezes well, and it is one of those recipes that tastes better the next day. Plus, it is an easy, straightforward recipe.
What I’d do differently next time: Mine came out warm and satisfying, but not very spicy. I’d add more onion and garlic next time. (The recipe calls for added garlic and onion powder, but I didn’t have these.)
Here is how it looked out of the oven (excuse the messy kitchen – I had just made red curry) and when I ate a bowl immediately because it looked too good to wait: