Low Sodium Whole30 Spaghetti Squash Casserole

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Low Sodium Whole30 Spaghetti Squash Casserole

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Ingredients

4 servings

For the squash

1 large spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the meat sauce

1 lb ground beef (85% lean)
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cashew cream

1 cup raw cashews, soaked in water for at least 2 hours and drained
½ cup water
1 tbsp nutritional yeast
1 tbsp lemon juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2
Flip the squash halves cut-side down and roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let cool for 5 minutes, then use a fork to scrape the flesh into long strands. Set the strands aside and reduce the oven temperature to 375°F (190°C).

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