I love carbs. Love them. In fact, as a kid, my parents called me “Carb Queen” because my main food groups were cereal, grilled cheese, and pasta with butter. I was serious about my refined grains with bland dairy. Creamy Spaghetti Squash Casserole contains neither refined grains or fatty dairy but still satisfies this carb-lover’s appetite!
Spaghetti squash can be hit or miss for me. I like it, I do, but it just doesn’t hold a candle to my eternal lover, butternut. I’ve tried cooking it a couple different ways but my go-to is roasting it face down to lock in the moisture & flavor. You can even place a clove of garlic or some rosemary underneath the halves to pump up the flavor!
Plus, spaghetti squash totally kicks regular spaghetti’s boo-tay in a nutritional throwdown. Allow me to demonstrate…
1 cup spaghetti squash = 42 calories, 0g fat, 10g carbs, 1g protein
1 cup classic spaghetti = 210 calories, 1g fat, 41g carbs, 7g protein
Speaking of flavor, the tofu “ricotta” in this recipe is busting with it! I adapted it from one of Alexis’ [aka Hummusapien, aka healthy dinner wizard] delicious recipes. However, if you eat dairy and want to skip the tofu step, feel free to use real ricotta instead. But buy the good [full fat, organic] stuff. Please. For me.
What I love most about this recipe is how warm and comforting and hearty it is without all the processed pasta and fatty cheese. It seriously is so filling and satisfying, you and your family will think you’re being indulgent! Enjoy!
A baked spaghetti dish without all the refined wheat and fatty dairy! Sure to leave you full and warm but not crashing later! Try this Creamy Spaghetti Squash Casserole tonight!
- 1 large spaghetti squash, halved & seeds removed
- 4 cups baby kale (or chopped regular kale or spinach)
- 1 can Great Northern beans, rinsed and drained
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 14 oz. package extra firm tofu, drained and pressed
- ¼ cup hummus
- ¼ cup nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. salt + ½ tsp. pepper
- 1 cup milk of choice (I used unsweetened almond)
- 2 Tbs. cornstarch (or arrowroot)
- 2 Tbs. nutritional yeast
- 2 Tbs. tahini
- 1 Tbs. apple cider vinegar
- ½ tsp. salt
- Begin by roasting the squash facedown at 400 degrees for 30 minutes. Let cool.
- Meanwhile, add onion to sauté pan over medium-high heat and cook until translucent, 5-7 minutes. Add garlic and cook for a minute more. Season with salt and pepper, add kale and beans, and toss lightly. Set aside.
- Prepare the tofu ricotta by adding all ingredients to a food processor and pulsing until combined.
- In a small bowl, whisk the cream sauce ingredients together until smooth.
- Use a fork to scrape the “noodles” from the squash. Toss with kale mixture and tofu ricotta. Add mixture to a greased baking dish (mine is about 12” across and 4” deep).
- Pour cream sauce over mixture and bake for 30-45 minutes, until beginning to brown around the edges. Enjoy!