Smothered in a dairy-free cream sauce, this vegetarian spaghetti squash casserole makes for a crowd-pleasing meatless dinner!
Plenty of fresh herbs and veggies make this casserole dish a recipe even carnivores will love. Colorful broccoli and bell peppers are mixed with spaghetti squash for a veggie dish filled with potassium and fiber.
Start by roasting spaghetti squash for 40-45 minutes. Once tender, use a fork to remove the spaghetti-like strands into a mixing bowl, and stir in diced bell pepper, chopped broccoli florets and minced garlic. Pour the veggie mixture into a ghee-greased casserole pan. I used an 8×10 dish, but any large casserole dish will do.
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To create the rich, creamy herb sauce without any flour, we turn to the incredible egg. Slowly adding egg into a warm, seasoned almond milk mixture as you whisk “tempers” the egg, creating a lush sauce. This is the same method you would use to make a custard, but works equally well to thicken savory sauces!
Pour the rich sauce over the veggies and bake for 20-25 minutes. Serve hot.
Light Spaghetti Squash Casserole with Creamy Dairy-Free Sauce
10 mins
Light Spaghetti Squash Casserole with Creamy Dairy-Free Sauce
Jennafer Ashley- Baking sheet
- Parchment paper
- Large mixing bowl
- Casserole dish
- Small saucepan
For the Casserole:
- 1 large spaghetti squash, cut lengthwise with seeds removed
- ½ cup bell pepper, diced
- 2 cups broccoli florets, chopped into small pieces
- ½ t garlic, minced
- Ghee for greasing
For the Sauce:
- ⅔ cup unsweetened almond or cashew milk
- ⅓ cup nutritional yeast
- 1 T Dijon mustard
- 1 t Italian seasoning (oregano, basil, rosemary)
- ½ t sea salt
- 1 large egg, beaten
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the spaghetti squash halves on the baking sheet cut side down and bake for 40-45 minutes. Let the squash cool before using a fork to scoop out the strands of squash into a mixing bowl.
- Lower the oven temperature to 350°F. Add the bell pepper, broccoli and garlic to the bowl and stir to combine. Pour into a ghee-greased casserole dish.
- In a small saucepan, combine all the ingredients for the sauce except the egg over low heat. Once steaming, very slowly pour in the egg, whisking continuously.
- Pour the sauce over the vegetables in the casserole dish and bake for 20 minutes.
Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Nutritional yeast (Sari Foods Co)
(You’ll Also Love: Meatballs in Spaghetti Squash Nests)
7-Day Paleo Natural Weight Loss Meal Plan
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