Creamy Spaghetti Squash Casserole
Cooking spaghetti squash ahead of time cuts down the cook time. I try to have 1 or 2 pre-cooked spaghetti squash shredded and frozen. That way I can thaw, whip it together and can be cooking while I am making meat balls or chicken to go with. Don't let the length of prep and cook time discourage you from this recipe. It is that good and yummy.
- 1 28 ounce jar/can diced/crushed tomatoes with basil or favorite tomato sauce If you use just tomatoes, sprinkle 1 tablespoon of dried basil or handful of fresh torn basil just before the tomato sauce goes on
- 1 whole spaghetti squash cooked and shredded
- 1/4 cup coconut flour
- 2 whole eggs
- 1 teaspoon garlic granulated or powdered
- 1 teaspoon onion granulated or powdered
- 1 teaspoon oregano dried
- 1 teaspoon fennel seeds
- 1.5 cups coconut milk mix the can well before measuring
- 3 tablespoons butter or ghee cut into small cubes
- 3 tablespoons nutritional yeast
- salt and pepper to taste
Pre-cook the squash. Let cool. Using a fork shred squash to look like noodles and put in medium to large mixing bowl. Makes about 3 cups, pending size of squash.
Pre heat oven to 375 degrees Fahrenheit
Meanwhile, squash is cooking in a small mixing bowl combine the coconut flour, eggs, granulated or powdered garlic and onion, dried oregano, fennel seeds, coconut milk, salt and pepper. The consistency will be like a paste.
Take one of the smaller cubes of butter and grease an 7x11 or equivalency baking dish or pie pan well.
Mix the squash and paste mixture well and put into baking dish. Smooth down.
Place the remaining butter cubes on top of the squash mix and sprinkle with nutritional yeast.
Pour on tomato sauce. NOTE: if you do not have basil in the tomato sauce then add it here, just before you put on the sauce.
Cook in oven for 45-50 minutes. Do not cover. Let cool a little before serving.