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Spaghetti Squash Casserole

Spaghetti Squash Casserole

It's well into November, Thanksgiving is right around the corner,  and Charlotte is finally feeling like fall! Chilly all day and darkness at 6 PM does not make me very happy, but the thought of the holiday season makes me so excited!!

But as the days get shorter and the cooler weather forces me to bundle up in sweaters, I always want a hot meal at lunch during the workweek. For me, the key to work day lunches is all in the preparation; I need something I can prep way in advance and is easily reheatable at work. No way do I have time after dinner to prepare my lunch for the next day on a daily basis (and who does really)? Bringing my lunch is important to me so that I have full control over my food options, especially with all the festive holiday goodies around.


Something that has worked well for me is to make casseroles for lunch. It is something quick I can make a large batch of on Sunday, portion out ahead of time, and reheats well. However, a lot of the traditional casserole recipes are loaded with pasta or noodles and heavy dairy based sauces. As much I would love to be able to eat those things on a daily basis, I know I do not feel the best eating a ton of heavy carbs and dairy on a regular basis.

I lighted up a traditional casserole recipe with one of my favorite pasta alternatives: spaghetti squash! The spaghetti squash gives a good bulk to the casserole in place of the typical noodles, and sneaks in extra veggies and fiber that is harder to come by in a baked dish.


Also, my dairy free cream sauce gets extra nutrients from an unexpected vegetable: cauliflower! And I will tell you,  I have a love-hate relationship with cauliflower. Cauliflower is such a versatile vegetable that can be used in so many different ways, but I do not love taste or smell when it's cooking. To me, raw cauliflower is like broccoli: No eating little trees!

However, the frozen cauliflower "rice" has been a game changer! Way less of a smell when it's cooking, and when it is doused or made into a sauce = no tiny tree texture and minimal sulfur-y smell. Seriously a game changer for picky eaters (like myself) who still want to eat healthy. Add some chicken for protein, and you have a very filling, yet light and satisfying lunch to power you through your work day.


Also, can we please talk about this tablecloth?!? I'm OBSESSED!! I found this Kate Spade Champagne tablecloth for a steal of a price at HomeGoods. Perfect for the holidays and you're upcoming New Years Eve party. 

Happy Eating!

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Spaghetti Squash Casserole
Rich and creamy casserole that is both dairy free and paleo-friendly.
  • 1 medium spaghetti squash
  • 1 rotisserie chicken
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1-10 oz. package frozen cauliflower rice
  • 1 cup chicken stock
  • 1- 13.5 oz. can coconut cream
  • salt and pepper to taste
1. Preheat oven to 350 degrees F. Take spaghetti squash and perforate the outside with a fork. Place on rack in oven and cook for about 1 hour, or until a fork can easily pierce the outside flesh. Turn squash 180 degrees halfway through cooking. 2. While squash is cooking, remove all meat from the rotisserie chicken and chop into bite-sized pieces. Placed chicken into a large bowl and set aside. Discard chicken skin and carcass, or reserve for making chicken stock at a later date.3. In a skillet over medium heat, saute onion in olive oil until soft and lightly browned, about 5 minutes. Add garlic and cook for another 2-3 minutes. Add garlic-onion mixture to chicken and set aside.4. In the same skillet, add frozen cauliflower rice and cover to defrost. Stir every 3 minutes until cauliflower is fully defrosted. Remove from heat. 5. Allow cauliflower to cool slightly and place in blender with 1 cup of chicken stock and blend until smooth. Return pureed cauliflower to skillet and add coconut cream and cook over medium-low heat. Allow to simmer until slightly reduced, about 10 minutes. Stir occasionally. 6. In the meantime, slice spaghetti squash open lengthwise and remove interior seeds. Using a fork, remove the flesh of the spaghetti squash and add to chicken. Add salt and pepper to taste and stir until evenly combined. 7. Add the reduced cauliflower-coconut cream mixture to chicken mixture and stir until combined.8. Grease a 8x8 baking dish with coconut oil and pour in chicken mixture. Bake at 350 degree F for 30-35 minutes, or until top is lightly browned.
Prep time: Cook time: Total time: Yield: 4-6 servings
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