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)

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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

1. Preheat oven to 400.
2. 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.
3. Allow spaghetti squash to cool, then scrape spaghetti squash from the peel. You should have approx 3 cups.
4. In a small bowl, mix together coconut milk, garlic powder, onion powder, and salt, then quickly whisk in arrowroot powder, set aside
5. In a large pan or wok, heat olive oil over medium heat, add broccoli and mushrooms and sauté until softened, remove from heat.
6. Add chicken and spaghetti squash to pan. Give coconut milk mixture a little whisk and then pour into pan. Toss all together until coated.
7. Transfer to an 8×8 baking dish. Spread out until even.
8. Bake at 400 for 40 mins and then broil for 2-5 mins or until top is browned.
9. Enjoy!