Paleo Chicken Tetrazzini

Ingredients

• 1/2 spaghetti squash, approximately 4 cups
• 2 cups shredded chicken, leftover or from a rotisserie chicken
• 1 tsp ghee, I use OMghee brand
• 2 cups mushrooms, sliced 
• 1 small onion, diced
• 1/2 cup green bell pepper
•  4 oz jar pimentos, drained
• 1 cup raw cashews
• 1 cup chicken stock
• 1 tsp flavor god everything*
• 1 tsp flavor god garlic lovers*
• 1 tsp sea salt, more to taste
• 1 tsp pepper, more to taste
• 3 eggs, beaten 
• *If you don’t have flavor god, use this seasoning blend in place of both. 
• 1 1/4 tsp garlic powder 
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/4 dried basil

Directions

To cook the spaghetti squash:
1. Heat oven to 375 degrees.
2. Cut squash lengthwise and remove the seeds and string bits from the middle with a spoon.
3. Pop in the oven on a baking sheet rind side up for 35-40 minutes or until you can easily pierce the flesh with a fork.
4. Remove from oven and let cool until you can pick the squash up by hand or with an oven mitt on.
5. Take a fork and run it lengthwise along the squash’s flesh to create “noodles.”
For the casserole:
6. Lower oven to 350 degrees.
7. While spaghetti squash is cooking, boil cashews in 3 cups of water for 30 minutes.
8. In a large skillet sauté onion, bell pepper and mushrooms in ghee until mushrooms have cooked down.
9. Once cashews are done, mix cashews, 3/4 cup cashew cooking water, chicken stock, flavor god everything, garlic lovers, salt and pepper in a blender until smooth.
10. In a large bowl, mix shredded chicken, mushroom, bell pepper, onion, pimentos, cashew mixture and eggs.
11. Grease a 9x13 casserole dish.
12. Pour everything into dish and cook for 55 minutes to an hour.