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“Creamy” Spaghetti Squash Bake (AIP, Paleo, Whole 30, Dairy Free)

October 3, 2019

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


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