“Creamy” Spaghetti Squash Bake (AIP, Paleo, Whole 30, Dairy Free)
Creamy and delicious, this spaghetti squash bake makes for the perfect weeknight dinner and hits all the markers for a great comfort food recipe.
Ok so….spaghetti squash. It really is one of the most versatile vegetables to cook with and is the perfect substitute for pasta! I love pasta as much as (maybe even more than) the next person, but if I can find a healthier swap, with less carbs, I’m all in!
The baked spaghetti squash pulls apart so easily resembling angel hair pasta and the best part is it has a really mild taste so it goes great with any flavour combination.
I kept this dish simple in terms of ingredients and chose ones that are AIP friendly….because #guthealth!
It was also super easy to throw together too! You just need to give yourself enough time to bake the spaghetti squash before shredding which takes about 45 minutes. What I like to do is prepare this dish a day or two before (I usually do this on Sundays – you know I love my meal prep!) and then just pop it in the oven to bake.
- 1 large spaghetti squash
- 4 cups kale
- 1 lb ground Italian sausage
- 2 cups mushrooms, sliced
- 1/4 cup arrowroot flour
- 2 cloves garlic, minced
- 1 red onion, chopped
- 2 cups coconut milk
- Sea salt to taste
- Preheat oven to 425
- Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face down on a baking sheet and bake for 30 minutes.
- While the squash is baking, heat a large pan over medium-high heat and add the sausage. Cook until browned, about 10 minutes. Remove from pan and set aside
- Add the kale, mushrooms, onion, and garlic to the pan and saute until cooked, about 7 minutes
- Add the sausage back to the pan
- Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425
- While the squash is cooling, prepare the “cream sauce”. Whisk together coconut milk and arrowroot flour in a bowl
- Add the coconut mixture to the pan and stir frequently until thickened and set aside
- With a fork, scrape out the spaghetti squash “noodles” into a large casserole dish. Add the sausage and vegetable mixture to the casserole dish and mix everything together well
- Place back in the oven to bake for 15 more minutes
- Serve hot