Looking 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.
- Preheat oven to 350 degrees F.
- Heat olive oil in a large saucepan over medium heat. Add the chopped seasonings and saute’ until translucent, about 5 minutes.
- Add the sweet Italian sausage, season with cracked pepper and brown until cooked through.
- Pour in the jar of marinara and simmer for about 10 minutes.
- Add the shredded spaghetti squash to the saucepan.
- Add the ricotta, shredded mozzarella and egg. Stir to combine.
- Lightly grease a 9 x 12 casserole dish with olive oil and pour in the mixture and spread evenly.
- 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.
- 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.
- 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….