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Creamy Paleo Loaded Spaghetti Squash Casserole

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A creamy, paleo-friendly casserole featuring roasted spaghetti squash, crispy bacon, caramelized onions, and a rich coconut cream sauce. This comforting dish is easy to prepare and perfect for cozy dinners.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3–4 pounds), roasted and shredded
  • 6 strips bacon, cooked crispy and chopped
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup full-fat canned coconut cream
  • 1/3 cup nutritional yeast
  • 2 tablespoons almond flour
  • 1/2 cup chicken broth (homemade or low-sodium store-bought)
  • 2 cups fresh spinach, roughly chopped
  • 2 stalks green onions, sliced
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
  • Sea salt and black pepper, to taste
  • 2 tablespoons avocado oil or olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes until tender and strands separate easily.
  2. While squash roasts, heat a large skillet over medium heat. Cook bacon strips until crisp. Remove and drain on paper towels, then chop into bite-sized pieces.
  3. In the same skillet, discard excess bacon fat leaving about 1 tablespoon. Add avocado or olive oil if needed. Sauté chopped onions over medium heat until caramelized, about 5-7 minutes. Add minced garlic and cook for 1 minute. Stir in fresh spinach until wilted.
  4. In a mixing bowl, whisk together coconut cream, nutritional yeast, almond flour, chicken broth, thyme, salt, and pepper until smooth. Adjust thickness with broth if needed.
  5. Once squash is cool enough to handle, scrape strands into a large bowl. Add sautéed veggies, chopped bacon, green onions, and creamy sauce. Mix gently until evenly coated.
  6. Transfer mixture to a greased 9×13-inch baking dish. Smooth the top and bake at 375°F (190°C) for 25-30 minutes until bubbly and golden on top.
  7. Let casserole rest for 5 minutes before serving.

Notes

If sauce is too watery before baking, simmer it in the skillet to thicken. Roast squash cut-side down for even cooking. Cover casserole loosely with foil if top browns too fast. Broil 2-3 minutes at end for crispier top. Can prepare ahead and refrigerate before baking.

Nutrition

Keywords: paleo, spaghetti squash, casserole, creamy, dairy-free, gluten-free, healthy dinner, loaded casserole

Find it online: https://tastytuck.com/creamy-paleo-loaded-spaghetti-squash-casserole-easy-recipe-for-dinner/