Sun-dried Tomato Chicken and Squash Casserole
I like to make a spaghetti squash at the beginning of the week. Bake at 400 degrees and bake for an hour (depending on the size) with Coconut Oil. It is not abnormal to find two tupperware containers with spaghetti squash prepared. It makes it easy to just add to a meal and then move on. Saves an hour the night of making the dish!
For example. I decided to make the Spaghetti Squash meal into a casserole.
Here is what I did!
6 chicken tenders (mine were from Whole Foods and Nitrate free), thawed
1 jar of sun dried tomatoes (I used the kind at Trader Joe’s)
2 TBSP basil (I used dried)
2 garlic cloves minced
1 TBSP Coconut Oil
1/2 spaghetti squash (could have used more)
Since the Spaghetti Squash was already pre-cooked, this saves time. If not, cook at 400 degrees for an hour. Preheat oven at 350 degrees.
In a 9×9 glass dish layer ingredients
First layer – add the spaghetti squash. If pre made you do not need to warm! Top the Squash with 1 TBSP melted Coconut Oil.
Second layer – add the chicken tenders
Third layer – add the entire jar of sun dried tomatoes and minced garlic.
Bake in the oven, covered with foil. Bake for 20 minutes. Check the chicken and then add back into the oven for 15 more minutes.
Next time I am going to add something green to it! It was really delicious!!! :) I might even cut the chicken into chunks and evenly disperse the ingredients! :) We will see!!! I am sure I will post about it! :)
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