Whole30 Spaghetti Casserole
Servings 8 people
Ingredients
Casserole
- 1 large spaghetti squash
- 2 lbs ground meat of choice sub compatible “meat” crumbles for a plant-based version
- salt and pepper
- 48 oz (5 cups) compatible spaghetti sauce
- 8 oz compatible dairy-free cream cheese
- 2 cans compatible cream of mushroom soup, or homemade equivalent
- 1 tsp garlic salt or 1 tsp salt + ½ tsp garlic powder
Optional Garnish
- chopped fresh Italian parsley or basil
"Cheese" Sauce
- 1.5 cup canned full-fat coconut milk
- 1/2 cup nutritional yeast
- 1 tbsp tapioca flour
- 1/2 tsp salt
Instructions
- PREHEAT oven to 350°F. Spray a 9x13 casserole dish with cooking spray.
- COOK spaghetti squash until tender, pulling the “noodles” away from the skin. See notes above for our favorite way to cook spaghetti squash.
- BROWN ground meat in a large skillet, if using. Sprinkle with salt and pepper. Once meat is cooked, add spaghetti sauce and stir until combined. Remove from heat.
- MIX together the cream of mushroom soups, garlic salt and cream cheese. We did this with a hand mixer to get it nice and smooth.
- MAKE the "cheese" sauce by whisking the cheese sauce ingredients together in a small saucepan. Then cook over medium heat, stirring regularly for 3-4 minutes, until the sauce gets thick and tacky. Remove from heat.
- BUILD your casserole, starting with half of the cooked spaghetti squash “noodles” on the bottom. Pour the cream cheese mixture on top. Then add half the spaghetti sauce mixture. Next, add the remaining spaghetti squash noodles, spreading to cover the pan. Pour the remaining spaghetti sauce mixture on top. Finally, spread the cheese sauce mixture as the last layer on top.
- BAKE uncovered for 45 minutes. Remove from oven and let cool for 10 minutes before serving.
- STORE leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.