Happy Friday my precious pumpkins! I hope you’ve all had the wonderful weeks and are excited for the weekend! I’m so happy January is over and it’s on to February. One more month closer to warmer weather. Seasonal depression is a REAL THING and it’s been killing me lately. Luckily our winter hasn’t been too terrible but the long days have been a real killer. When it started getting dark by 5PM, I thought I was going to lose it. Wake up in the dark, go to work while the sun is shining (or sometimes not shining at all), leave work, drive to gym while enjoying brief moments in daylight, workout at gym, leave gym in darkness. I’m longing for those beautiful days where the garage door is wide open at the gym and the breeze is blowing and ahhh, it just sounds so wonderful. I can’t wait! In the meantime, I’ll cozy up under blankets and enjoy warm, cozy meals while watching a lot of Netflix. Which basically sums up what I’ve been doing lately!
Last November/December, I started coaching at my gym, CrossFit Mantra. After some time off from coaching, it was nice to get back into it and has helped me get to know the members a lot better. Now, most of my days are filled with my real job (which I briefly talk about on our podcast), working out and coaching classes. Followed by hanging out with Z at home, watching tons of Netflix (has anyone else watched The OA?! I am obsessed), and dreaming up recipes for you guys. As I mentioned above I’ve been craving warm and cozy recipes that are easy to make but still ultra-satisfying. C and I clearly have a love for all things buffalo chicken but I’ve found I’ve also been digging soup and anything with spaghetti squash lately. These meals always seem to be equal parts easy and delicious. Not to mention it’s easy to squeeze in healthy alternatives (i.e. coconut milk, Sir Kensington mayo, nutritional yeast) in recipes that call for things like milk, cheese, cream cheese, mayonnaise, etc. I know cheese can be a controversial subject in the paleo world but if you feel good eating it then more power to you! For me personally, I know certain cheeses I need to stay away from or I accept the repercussions if I decide to enjoy something ultra-cheesy. I like to do what works for me and you do what works for you, ya dig?
Speaking of cheesy, today I have a super tasty southwest casserole for y’all that can either include cheese if you tolerate it, or exclude it if you don’t! Either way this casserole is deliciously creamy and packed full of flavor. I chose spaghetti squash as the base but you are welcome to try this with some yellow squash or sweet potato noodles. I LOVE cooking with veggie noodles because I really feel like you get for bang for your buck. I’m all about getting a lot of volume out of my food along with nutrition 😉 I hope you guys enjoy this southwest squash casserole as much as I did!
- 2# spaghetti squash, cooked
- 4 green onions (separated into green and white)
- 6 oz green chiles
- 1 red pepper, diced
- 1 poblano pepper, diced
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 2/3 cup coconut milk
- 2 eggs
- 1 cup nutritional yeast
- Salt and pepper to taste
- 1# shredded chicken
- ½ tbsp primal palate taco seasoning
- 1/4 cup raw cheddar cheese
- In Oven- Pre-heat oven to 450F. Line a baking sheet with parchment paper or foil. Generously sprinkle with primal palate taco seasoning or your favorite taco seasoning. Bake for 20 mins until chicken is cooked through. Shred chicken and set aside.
- In crockpot- Place your chicken breast in the crockpot. Cover with ½ cup chicken broth or ½ cup water. Cook on low for 6-7 hours or on high for 3-4 hours. When done, shred chicken and set aside.
- Pre-heat oven to 450. Line a baking sheet with parchment paper or foil.
- Cut spaghetti squash in half, place face down on baking sheet and place in oven.
- Bake spaghetti squash for 30-40 mins until soft.
- Remove from oven and let cool before handling.
- Once squash is cooled, use a fork to shred out the noodles. Place noodles in casserole dish.
- Turn oven down to 375F.
- Heat a large skillet over medium high heat and add olive oil.
- Add in white part of green onions and garlic to pan and cook until onions are translucent, about 5 minutes.
- Next, add in peppers and green chiles and cook until softened, about 5-7 minutes.
- Coat mixture in coconut milk. Once coated, add in nutritional yeast and mix until well blended and “cheesy” mixture has formed.
- Add in the chicken and toss to coat in the cheesy mixture.
- Once everything is thoroughly mixed, add the mixture to the casserole dish with the spaghetti squash in it.
- Toss the mixture together and make sure the squash gets coated.
- Finally, add in the two eggs and mix until evenly distributed.
- Place casserole dish is oven and bake for 20-25 minutes until top is browned.
- Cut into four slices and enjoy 🙂
Find more recipes like this here