Baked Spaghetti Squash Casserole
This recipe was inspired by one of my favourite paleo bloggers, Juli Bauer of PaleOMG. I heard about this dish a while ago and knew I wanted to re-create it. If you’ve ever made any of Juli’s recipes, you know she’s a master at making healthy simple. I also knew that most of you who would make this dish would probably want a larger quantity because if Mama’s in the kitchen cooking, we better get more than A SINGLE meal out of our efforts. Instead of going down the pizza route (like Juli’s), I wanted to keep it more like a spaghetti dish and I wanted to give you leftovers so this will feed your family of 4 twice. Oh and it’s likely going to be a hit with the kids too, because, well… it’s THAT good.
If you re-create this recipe, make sure you tag me over on Instagram so I can share your masterpiece. Have a great weekend! For a video tutorial and instructions, scroll down.
BAKED SPAGHETTI SQUASH CASSEROLE
You will need an 8x8 oven-safe baking dish
- 2 small spaghetti squash
- 1 lb ground pork, pasture raised
- 2 cups of organic marinara sauce
- 4 organic eggs
- 1 1/2 tbsp cassava flour or arrowroot powder/starch
For the Italian Seasoning Blend
- 3 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1/2 tsp basil
- 2 tsp sea salt
- 1 tsp black pepper
- Preheat your oven to 400
- Slice your spaghetti squash down the middle (through the width). Leave the seeds in
- Place face down on a parchment lined baking tray
- Bake for 30 minutes
While the squash is baking, prepare the sauce:
- In a cast iron pan or skillet, cook the pork over medium heat until cooked through
- Put the marina sauce in a large bowl and whisk in your Italian Seasoning Blend
- Crack the 4 eggs into a smaller bowl and whisk
- Transfer the eggs to the marina mixture and combine well
- Add in the cassava flour or arrowroot powder and mix well
- Combine the marinara sauce and the cooked pork
Put it all together
- Let the squash cool enough so that you can handle it (about 15 minutes)
- Drop the oven temperature to 375
- Scoop out the seeds and discard
- Using a fork, pull out the squash “noodles”
- Gently spray your baking dish with a coconut oil or avocado oil spray, or gently grease it with good quality oil to prevent the squash from sticking to the sides
- Add the spaghetti squash to the baking dish, followed by the marinara mixture and then using a pair of tongs, combine well. Add another layer of spaghetti squash and marinara and combine again.
- Bake the casserole at 375 for 60 minutes, until you see a nice, crispy top layer
- I suggest placing the baking dish on a baking sheet in case the marinara bubbles over.
- Let the casserole cool for 10-15 minutes before cutting into it.
- Serve hot. This dish will keep in the fridge for 2-4 days, and it gets even better by day 2.