Chicken Spaghetti Squash Ricotta Casserole


This recipe can feed many hungry appetites or fill up several meal prep containers. Either way, You'll be glad you made this casserole. 

First, I got the spaghetti squash prep going. I cut a spaghetti squash in half longways and scooped out the seeds and stringy bits.  I placed both halves cut-side down in a 9 x 12 cake pan and added 1/2 inch water. I cooked this in a 350 degree oven for 30 minutes. Then I poured the water and allowed it to cool.  

I wilted a 10 oz container of organic baby spinach in a skillet with 1 tsp coconut oil and 3 TBSP water.
I put that in a big mixing bowl and added the following ingredients:
8 oz of  Baby Bella mushrooms (any mushrooms will work)
15 oz of organic Ricotta cheese 

4 oz shredded mozzarella
3 organic eggs
1/2 of the spaghetti squash (get it out with a fork)

I stirred this up with a wooden spoon and placed it all in a coconut oil rubbed 9 x 12 pan.

Next, I topped this ricotta mixture with 8 organic chicken breasts, basil, smoked sea salt, and freshly ground pepper, to taste.



The last thing I did was top the chicken with a 25 oz of a nice sugar-free organic red pasta sauce. ( Read the labels - hidden sugar is the devil. One of my favorites is San Marzano Tomato Basil)
This recipe may have a little organic dairy but it still doesn't have sugar or grain. And, it's awesome. Here's a photo of some meal prep containers with my Lemon Garlic Kale recipe.