Paleo Spaghetti Squash Casserole
This spaghetti squash casserole is AIP compliant, nightshade free, and completely allergy friendly! It's the perfect nutrient dense meal prep or family dinner option.
Servings 4 servings
Ingredients
- 1 large spaghetti squash
- 1 lbs ground beef
- 1 bunch of kale washed, de-stemmed and finely chopped
- 1 package of button mushrooms chopped
- 1 large fennel bulb diced
- 1 teaspoon salt
- 1 tablespoon olive oil or garlic infused oil (great low FODMAP option to still get garlic flavor)
Nomato Sauce
- ½ cup cooked red beets about 1 medium beet
- 1 cup butternut squash puree you can use canned
- ½ cup coconut milk
- ½ teaspoon salt
- 1-2 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- First, cook your spaghetti squash by placing the squash on a baking sheet in the oven while it preheats to 425 F. Then remove the squash and cut it in half (this makes it so much easier to cut!) and place it face down on a baking tray, baking for about 30-45 minutes until done (easily shreds).
- You can cook the squash ahead of time or turn down oven to 400F when it is done.
- While squash is cooking, blend all sauce ingredients together in a blender for a smooth nomato sauce.
- Sauté the fennel in olive oil over medium heat until softened and beginning to brown, then add in the mushrooms and cook for a minute or two until beginning to soften. Finally, add in the kale and sauté until wilted.
- You can either brown your ground beef in a different pan while cooking the veggies or set veggies aside in a bowl and then cook your ground beef.
- Combine the ground beef and veggies together when cooked and season with salt.
- When spaghetti squash is done, shred into "noodles" and place in a large bowl.
- Now mix the ground beef and veggies with the spaghetti squash and the nomato sauce and combine everything thoroughly so sauce and beef is evenly distributed with squash. Spread everything into a glass baking dish (I used a 8x12 dish) and bake at 400F for 30 minutes. Broil for 5 more minutes then remove and let sit for 5 minutes before cutting and serving. This freezes well!