High Fructose Corn Syrup Free Whole30 Spaghetti Squash Casserole
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Learn more →Ingredients
4 servings
For the squash
- 1 large spaghetti squash (about 3 lb), halved lengthwise and seeds removed
See allSpaghetti Squash
Organic Spaghetti Squash
Delta Fresh Spaghetti Squash
Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash - 2 tbsp olive oil, divided
- ½ tsp salt
- 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
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
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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