It did take quite a long time to cook the spaghetti squash, so you will have to plan ahead, just like you would for any meal. But it was actually easy to scrape into spaghetti form. This casserole has great flavor and is a very healthy alternative to a similar pasta-based dish.

Spaghetti squash has a delicate taste, not strong like a butternut or acorn squash. I found that I actually preferred it to spaghetti! Now that I know what to do with it, I will be using it much more often. Who needs the extra carbs and calories of pasta?

 

INGREDIENTS

3-4 cups spaghetti squash

1 cup broccoli florets

1 filet cooked wild Alaskan salmon, broken into bite size pieces

For the Sauce

1 can full fat coconut milk

1 large egg

1 1/2 teaspoon Mrs. Dash garlic herb seasoning

1 teaspoon sea salt

Sauce Add-ins

1/2 green bell pepper, cut into 1/4″ pieces

1/2 medium onion, chopped into 1/4″ pieces

6 small white mushrooms, thinly sliced

6 cloves garlic, minced

1 tablespoon olive oil, to sauté veggies

 

DIRECTIONS

Preheat oven to 350 degrees F. Cut spaghetti squash in half and lay, cut side down, in pan with 1″ water. Bake for about 1 hour, until soft. When cooled enough to handle, scrape the inside of the squash out, using a spoon, to form the “spaghetti.”

Steam the broccoli until tender.

During the last 15 minutes of squash cooking time, add the cut green peppers, sliced mushrooms, minced garlic, chopped onion, and olive oil to a pan and sauté until soft.

Meanwhile, in a separate saucepan, whisk together all the ingredients for the cream sauce. Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.

After the sauce has thickened, add the sautéed veggies to the sauce and stir to coat.

Increase the oven temperature to 400 degrees F. In a large casserole dish, add the cooked spaghetti squash, steamed broccoli and salmon. Then pour the cream sauce over the casserole and combine slightly. Heat in the oven for 20 minutes, until warm.

 

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Quick Tip:  This casserole can be made ahead and refrigerated, or even frozen for later use.

Recipe and photo courtesy of Kaylie at paleoglutenfree.com