Recipe of the Week: Artichoke, Squash and Chicken Bake

Are you sick of the holidays?
Did the holidays make you sick?
Is it time to re-think you NY resolutions already?

You'd have to be living under a rock to have not heard of the low carb paleo diet.  The diet consist of mostly plant based carb sources with minimal potatoes and sweet potatoes.  The paleolithic diet (also knows as the caveman diet) is a modern fad diet that is promoted as a way of improving your health.  The diet typically consists of vegetables, fruits, nuts, roots and meat and avoids dairy, grains, sugar, legumes and processed oils...not to mention coffee and alcohol.

I'm not a fad diet person, although I see some definite benefits to eating "clean", whole and non-processed foods.  I think the most interesting thing with these dietary trends are the number of websites, blogs and Pinterest sites that come up with some really great recipes.

Enjoy!
Stacy

Artichoke, Squash and Chicken Bake

Ingredients:

1 spaghetti squash, cooked and shredded

2 cooked chicken breasts, shredded

1/4 cup vegetable stock

1/2 cup savory cashew cream

1 egg

salt and pepper

1 teaspoon Italian seasoning

2 tablespoons coconut or avocado oil

1/2 sweet yellow onion

14 oz can artichoke hearts (in water), drained and chopped

4 garlic cloves, minced

12 oz bag baby spinach

2 tablespoons fresh chopped basil

1 tablespoon capers, drained and chopped

dash red pepper flakes, optional

Directions:

Cut squash in half and lay cut side up on a baking tray.  Bake in a 375 F oven for 30 minutes before turning oven and baking for an additional 20 minutes.  Remove from oven and allow to cool, then remove squash from shell and set aside.

While squash is baking, poach 2 chicken breasts in 2 cups of water over medium high heat for 15 minutes.  Remove chicken from pan and shred/chop and set aside.

Whisk together the broth, cream. egg, salt, pepper and Italian seasoning in a large bowl.  Add the shredded squash.

Preheat oven to 375F.

Heat a medium cast iron skillet over medium high heat and add the cooking oil.  Saute the onion and artichoke hearts until they begin to turn golden brown, about 10 minutes.  Add the garlic and spinach and cook for another 2 minutes.

Stir in the cooked chicken and gently stir in the squash mix.

Move to the oven and cook for 15 minutes, uncovered or until the top is golden brown.

Serve topped with fresh basil, capers and pepper flakes (all optional).