Spaghetti Squash Casserole with Nomato Sauce (Corona Virus Meal Prep)- AIP/Paleo/Gluten Free/Nightshade Free

With what’s happening in the world right now, I have, like others, stocked up on food and am prepared to self isolate for a few weeks. In this time, I’m focusing on making large meals/bulk cooking so I can freeze portions and have food for awhile. A casserole was first on my list. This recipe was inspired byA Squirrel in the Kitchen, but with some tweaks.


If you are not following me on Instagram, hop on over there! I’m sharing all about what I’m meal prepping, food ideas, and more during this time. This recipe is completely AIP compliant, lower FODMAP, and utilizes a nomato sauce to keep it nightshade free. I was hesitant the sauce wasn’t going to be very good or too beet-y tasting, but honestly it was delicious and went so well with the entire dish!


Spaghetti Squash Casserole

Serves 4-6


-1 large spaghetti squash

-1-1.5 lbs ground beef (use 1.5 lbs if serving 6 people)

-1 bunch of kale, washed, de-stemmed and finely chopped

-1 package of button mushrooms, chopped

-1 large fennel bulb, chopped (or use an onion if you tolerate)

-1 tsp. salt

-1 tbs. olive oil or garlic infused coconut oil (great low FODMAP option to still get garlic flavor)

Nomato Sauce:

-1/2 cup cooked red beets

-1 cup butternut squash puree

-1/2 cup coconut milk

-1/2 tsp salt

-1-2 tbs. nutritional yeast

-1 tsp. each of basil and oregano


First things first, cook your spaghetti squash! I do this by placing my spaghetti squash in the oven while it preheats to 425 F. Then I cut it in half (this makes it so much easier to cut!) and place it face down on a baking tray, baking for about 30-45 minutes until done (easily shreds).

You can cook the squash ahead of time or turn down oven to 400F when it is done.

While squash is cooking, blend all sauce ingredients together in a blender for a smooth nomato sauce.

Sauté the fennel in olive oil over medium heat until softened and beginning to brown, then add in the mushrooms and cook for a minute or two until beginning to soften. Finally, add in the kale and sauté until wilted.

You can either brown your ground beef in a different pan while cooking the veggies or set veggies aside in a bowl and then cook your ground beef.

Combine the ground beef and veggies together when cooked and season with salt.

Now mix the ground beef+veggies with your spaghetti squash and the nomato sauce and combine everything thoroughly so sauce and beef is evenly distributed with squash. Spread everything into a glass baking dish (I used a 8×12 dish) and bake at 400F for 30 minutes. Broil for 5 more minutes then remove and let sit for 5 minutes before cutting and serving. This freezes well!



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