After receiving Spaghetti squash in my CSA box, and not knowing how to cook one, I came across a spaghetti squash casserole recipe that reminds me of beef ramen noodle soup I had when I was a child.
I do not recall what possessed me to put curry in it instead of sage, but below is the recipe I ended up making with the gluten free ingredients I had in the house at the time. It’s a slight modification from the original which can be found on this website.
Easy Creamy Spaghetti Squash Casserole Recipe (vegan, dairy free & gluten free)
- 1 cup vegetable broth (whenever I make a bean soup, I add extra water then collect and freeze the extra for recipes like this)
- 1 cup coconut milk
- 3 garlic cloves crushed
- 3 tablespoons corn flour (coconut flour or any other non-nut flour would work)
- 1 tBs coconut spread or margarine
- 3 tsp curry powder
- 3 tsp chopped fresh sage leaves (optional)
- 5 cups of roasted spaghetti squash…about 4 pounds (two small or one large)
- coarse sea salt and ground pepper
- 3/4 cup brown rice breadcrumbs
- 2 tBs grated Parmesan cheese (optional)
1. Roast spaghetti squash by placing on a baking pan, stabbing with a fork several times and baking at 350 degrees F for 1 hour 15 minutes. Slice open and remove seeds. The flesh will come out with a fork like spaghetti (hence the name) This can be done ahead of time and refrigerated for 1 day.
2. Preheat oven to 375 degrees F.
3. In a small pot bring broth, milk and garlic to a boil over medium -high and cook 1 minute. Pour into a medium bowl and whisk in flour until well combined.
4. In the pot, melt coconut spread (margarine), curry, and sage and cook stirring 1 minute. Return broth mixture to pan and simmer until thickened (about 6 minutes)about 12 minutes. The coconut flour won’t get very thick on the stove, but will thicken more while baking as it absorbs moisture.
5. Turn off heat. Add squash to sauce in pan and mix well seasoning with salt and pepper to taste. Transfer to 2 qt. casserole dish. Top with breadcrumbs and optional parmesan. Bake about 20-25 minutes until slightly browning and bubbly.
Serves 8 as a side dish. (or 3-4 as a main)
Serving Size = 1/3 batch
Total Fat: 9.2 g
Saturated: 2.8 g
Polyunsaturated: 2.1 g
Monounsaturated: 2.2 g
Trans: 0 g
Cholesterol: 13.3 mg
Sodium: 460.4 mg
Potassium: 355.9 mg
Total Carbs: 41.4 g
Dietary Fiber: 7.2 g
Sugars: 12.1 g
Protein: 4.4 g
Vitamin A: 23.4%
Vitamin C: 15.6%