Whole30® Casserole with Chicken, Spaghetti Squash, and Sun-Dried Tomatoes

This Whole30® casserole with spaghetti squash, chicken, sun-dried tomatoes, zucchini, and bell pepper is just so good! Serve it fresh out of the oven or let cool and refrigerate to reheat later.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 348 Calories

Ingredients

• ½ teaspoon salt
• 3 eggs
• ½ cup chopped fresh basil
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 tablespoon olive oil, or as needed
• ½ yellow bell pepper, diced
• 1 medium spaghetti squash, halved and seeded
• 3 cups cooked, shredded chicken
• 1 (10 ounce) jar oil-packed sun-dried tomatoes, drained and chopped
• 1 tablespoon full-fat coconut milk

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet and place spaghetti squash on it, cut-side down.

Step 2

Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled. Scrape spaghetti squash strands into a large bowl using a fork.

Step 3

Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper and cook until softened, about 5 minutes. Transfer vegetables to the bowl with the spaghetti squash and mix in chicken, sun-dried tomatoes, basil, and garlic.

Step 4

Whisk eggs, coconut milk, and salt together in a separate bowl. Pour egg mixture over spaghetti squash mixture and toss everything to combine. Transfer entire mixture into a greased 8-inch square baking dish.

Step 5

Bake in the preheated oven until lightly browned on top, about 30 minutes.