Spaghetti Squash Casserole

IMG_2467Looking for a yummy grain-free, gluten-free, dairy-free paleo Italian style casserole , try this yummy recipe. I found this recipe by Against All Grains and changed it slightly to meet my needs. I’m a busy girl so I use all the shortcuts! It was delicious and a hit in my house!


  • 1 medium spagetti squash, baked al dente (slightly undercooked)
  • 1 tablespoon of olive oil
  • 2 cups of chopped seasonings (I buy pre-chopped onion, bell peppers, garlic parsley.  If that isn’t your jam, 1/4 cup yellow onions, finely minced and 2 garlic cloves, minced.)
  • 1 pound of ground sweet Italian sausage (You can substitute any of meat of your choice or go meatless with more squash.)
  • One 25 ounce jar of organic good quality marinara sauce.  (I used Organic Tomato Basil.)
  • 8 ounces of Kite Hill ricotta nut cheese (Available at Whole Foods or replace with regular ricotta if you prefer the dairy version.)
  • 1 cup of non-dairy shredded mozzarella (I used Daiya but use a brand of your choice or the dairy version.)
  • 1 egg, beaten
  • 3 tablespoons of shredded mozzarella to top (If you aren’t going dairy-free, use shredded parmesan.


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large saucepan over medium heat.  Add the chopped seasonings and saute’ until translucent, about 5 minutes.
  3. Add the sweet Italian sausage, season with cracked pepper and brown until cooked through.
  4. Pour in the jar of marinara and simmer for about 10 minutes.
  5. Add the shredded spaghetti squash to the saucepan.
  6. Add the ricotta, shredded mozzarella and egg.  Stir to combine.
  7. Lightly grease a 9 x 12 casserole dish with olive oil and pour in the mixture and spread evenly.
  8. Bake in the oven for 20 minutes.  Add the 3 tablespoons of shredded cheese on top and bake for an additional 12 minutes, until bubbly and the cheese on top has slightly browed.

Tips for the preparing the spaghetti squash.

  1. Prick a few holes with a fork on all sides of the squash to allow steam to escape.  Place it in a glass baking dish.  Bake for 1 hour on 350 degrees, or until you can push the squash with your index finger and the skin gives in.  Cut in half and remove seed and pulp.  Use a fork to shred the squash from the flesh.  You can cook up to three days ahead.
  2. Use the microwave to shortcut the spaghetti squash.  Prick a few holes on each side and cook it in 5 minute increments until it’s soft to touch (about 10 minutes total).

Healthy, Clean Eating….