This Broccoli Spaghetti Squash Casserole has all the creamy comfort without the dairy and gluten! It’s also completely AIP compliant, paleo, and whole30.
Growing up, casseroles were a frequent dinner meal. A fave of mine was a cream of mushroom and broccoli casserole, topped with a layer of cheese, of course.
Now, I had not had a casserole in AGES. But the idea to make this one came to me when I was trying to figure out a creative way to use spaghetti squash. So I whipped this spaghetti squash casserole with ingredients I had on hand. Let me tell you, it was a winner, even sans cheese! And I’ve made it SO many times since.
It’s such a comforting meal, as it’s reminiscent of that cream of mushroom casserole I enjoyed in my childhood. But this one is an AIP casserole, made with real-food – no processed soup in this recipe!
What you need to make this Spaghetti Squash Casserole
- Spaghetti Squash: You’ll need a medium sized spaghetti squash, in total approx 3 cups of cooked spaghetti squash. If you already have cooked spaghetti squash on hand, great! If not, I like to bake it in the oven. You just cut it in half lengthwise, scoop out the seeds and spread a bit of olive oil on the edges. Place facing down on a pan and bake at 400 until tender, takes around 30-40 minutes.
- Chicken: You’ll need some cooked chicken, either chopped or shredded. This is a great recipe to use up some leftover roast chicken. You can also use turkey! Don’t have leftover chicken or turkey? Just fry up some chicken breasts and chop them up.
- Olive Oil: You’ll need some olive oil to sauté the veggies before adding them into the casserole!
- Mushrooms: I like using chopped mushroom, but sliced will also work.
- Broccoli: chop broccoli florets into bite size pieces.
- Coconut Milk: full fat is best for the creaminess!
- Garlic Powder: Easy flavouring, you’ll be mixing this into the coconut milk before pouring over the veggies.
- Onion powder: Same as the garlic powder, this will be mixed into the coconut milk
- Salt: gotta have some salt for seasoning! I like using pink salt or real salt.
- Arrowroot Starch: this helps hold it together and adds to the creaminess.
Yield: 4-6 servings
Broccoli Spaghetti Squash Casserole (AIP/Paleo/Whole30/Low-Carb)
Ingredients
- 1 medium spaghetti squash (approx 3 cups cooked)
- 1 cup chicken, cooked (chopped or shredded)
- 1 tbsp olive oil plus a drizzle to bake the spaghetti squash
- 1 cup mushrooms, chopped
- 2 cups broccoli florets, chopped
- 1 cup full fat coconut milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 tbsp arrowroot starch
Instructions
- Preheat oven to 400.
- Cut spaghetti squash in half lengthwise. Scoop out seeds and discard. Rub a small amount of olive oil on the edges and place facing down onto a baking sheet. Bake at 400 for 30-40mins or until fork-tender.
- Allow spaghetti squash to cool, then scrape spaghetti squash from the peel. You should have approx 3 cups.
- In a small bowl, mix together coconut milk, garlic powder, onion powder, and salt, then quickly whisk in arrowroot powder, set aside
- In a large pan or wok, heat olive oil over medium heat, add broccoli and mushrooms and sauté until softened, remove from heat.
- Add chicken and spaghetti squash to pan. Give coconut milk mixture a little whisk and then pour into pan. Toss all together until coated.
- Transfer to an 8×8 baking dish. Spread out until even.
- Bake at 400 for 40 mins and then broil for 2-5 mins or until top is browned.
- Enjoy!
This meal is a 9/10! I added some more of the wet ingredients, I think I had too much squash and mushrooms. This meal is a hit with my Celiac daughter. Ty for sharing!
Hello!
I saw that you have lichen sclerosis and I do as well. The creams are made with horrifying ingredients but no one has a safe alternative, that I’m aware of. I use coconut oil also. May i ask you what you have found that helps? I appreciate your thoughts on this delicate issue.