~ serves 5; Paleo, gluten & dairy-free

- ½ TBSP extra-virgin olive oil

- 1 medium yellow onion, diced

- 4 stalks celery, sliced thinly

- 4 cups broccoli florets (fresh or frozen)

- 1 medium-large spaghetti squash

- 10-12 oz chicken breasts (roughly 2 large large)

- ½ cup Chosen Foods Avocado Oil Mayo

- 1 (13.66 oz) can full-fat coconut milk

- 1 ½ TBSP garlic powder

- ¼ teaspoon nutmeg

- 1 teaspoon ground cumin

- 1 ½ teaspoon dried parsley

- 2 teaspoons dried basil

- ¼ teaspoon ground black pepper

- 1 ½ teaspoon onion powder

- ¼ cup nutritional yeast

- 1 small can mushrooms, drained (optional)

     Preheat the oven to 350 degrees F.

     Start by dicing, slicing, and chopping all the vegetables (onion, celery, broccoli) according to the notes above. In addition, cut the chicken into bite-size pieces and set aside. Next, wash the spaghetti squash and poke 4-5 holes in it to help relieve pressure as it cooks. Place the squash into the microwave and cook for 6 minutes. While the squash is cooking, heat a large skillet to medium heat, and add the olive oil. Transfer the onions and celery to the skillet and saute for 2 minutes. Add the chicken pieces and continue to cook for 6 minutes, stirring every minute.

     Rotate the squash 180 degrees in the microwave and cook for an additional 5-6 minutes. The exterior should be somewhat soft and flexible when the squash is done. Depending on the size of your squash you may need to cook it for an additional 2-3 minutes. Once the squash is fully cooked, cut it down the center lengthwise and let it cool for 10 minutes.

     Once the chicken is done cooking, transfer the contents of the skillet to a large mixing bowl. Add the mushrooms, seasonings, mayo, coconut milk, and nutritional yeast to the mixing bowl as well. After the squash has cooled, scoop out the seeds from both sides of the squash. You will most likely get some of the “spaghetti strings” as well in order to get rid of all of the slimy seeds. Next, take a fork and pull out the spaghetti strings by running the fork down the inside walls of the squash. You will pull the fork down from the top to the bottom boat part of the squash half (get really close to the skin of the squash). Add all of the the spaghetti squash strings to the bowl with the other ingredients and stir everything together well, breaking apart the spaghetti strands as you stir.

    Transfer the casserole to a greased 2 quart casserole dish. Cover and bake for 20 minutes. Remove the lid and bake for an additional 10 minutes to crisp the top some. Serve and enjoy!