You guys, I think this Tuscan Spaghetti Squash Casserole may be one of my new favorite recipes. I wasn’t even planning on recipe testing (or cooking in general) today, but I had a spaghetti squash that I needed to use up, so I was trying to think of fun ideas. I got some pork and kale at Trader Joe’s today, and decided all 3 together would be tasty, but…it needed a sauce. Enter: dairy free creamy garlic sauce! I used a combination of garlic, cashews, and coconut milk to create an Alfredo-like sauce without any dairy. And it’s so delicious, if I do say so myself!
Thursdays are our busiest day of the week, so I was not expecting to make dinner (we usually get Chipotle), nevermind photograph it during daylight hours before dance class tonight. Gotta love when things work out like that! This took about 1 hour total to make (cooking time-wise), since you have to bake the spaghetti squash first. You could always prep that and cook the sausage ahead of time and make the sauce/bake the casserole later.
The coconut milk that I use is Native Forest brand, which I usually get on Thrive Market! Use either of the links here to get 25% off your first Thrive order.
You can use any type of sausage you want for this recipe, or make your own using the instructions below (it’s super easy – promise!). It would be great with turkey, as well. If you’re doing Whole30, just make sure to look for sugar-free sausage. Butcher Box has amazing sausage!
Ok, so add this Tuscan Spaghetti Squash Casserole to your meal plan for next week, mmk?! And as always, if you make something and love it, it would mean the world to me if you could give it 5 stars and leave a review on the blog!
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Whole30 Tuscan Spaghetti Squash Casserole
Ingredients
Sausage (If making your own)
- 1 lb ground pork
- 1 tsp fennel seed
- 1 tsp salt
- 2 tsp ground sage
- 1 tsp thyme
- 1 tsp white pepper black is fine if you don't have it
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp all spice
Creamy Garlic Sauce
- 2 cloves garlic
- 1 cup raw cashews
- 3/4 cup water
- 1/2 cup full-fat coconut milk Coconut milk separates in the can, so make sure to whisk it well before measuring!
- 1/2 lemon, juiced
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp pepper
Remaining ingredients
- 1 large spaghetti squash
- 4 cups kale stems removed, coarsely chopped
Instructions
- Preheat oven to 400. Cut your squash in half (I like to cut it in half horizontally which is different than how most people do it, but it creates longer "spaghetti" strands this way!) Scoop out the seeds and lay both halves cut-side down on a parchment-lined baking sheet. Bake the squash for 35-40 minutes (depending on the size of the squash).
- Meanwhile, make the sausage: Heat a large saute pan over medium high heat and add all sausage ingredients. Stir/cook for 5-7 minutes until browned and cooked through. Drain fat. Add the kale and cook for an additional 1-2 minutes until it begins to wilt. Set the pan aside.
- Make the creamy garlic sauce: Combine all sauce ingredients in a blender and blend on high for 30 seconds or until very creamy. The cashews do not need to be soaked beforehand.
- Once the squash is cooked, remove it from the oven and use a fork to remove the strands. Add the squash and the garlic sauce to the pan with the sausage and kale. Mix well. Transfer to a casserole dish and bake at 400 for 15 minutes or until sides are bubbling and it's warmed through. Serve and enjoy!
Would love it if you’d include the nutritional values ….. At least the calories plus macros (fat/carbs/sugars) 😉
I may try to start doing this soon!
hi if you go onto myfitnesspal and add the recipe it will come out with the full nutrition breakdown … It works very well is easy and free… I have used it for many many years.
ok thanks!
This was delicious! A nice change to how I typically serve my spaghetti squash. I did use spinach instead of kale because that’s what I had on hand. Adding it to the rotation!
I’m so glad you loved it, Valerie!! Thank you for letting me know 🙂
Made this for dinner and was awesome!! I subbed spinach since the hubby does not like Kale- he has two helpings and said it was fantastic!! Thanks Mary!
Amazing! so glad you liked it! Thanks for letting me know, Stephanie!
I decided to make this casserole with Butternut squash because I couldn’t find spaghetti squash in the middle of summer. Other than making it an additional 10 minutes to get the noodles to soften it was amazing!! Even my hubby commented o how good it was!!
YAY! I’m so glad you liked it! Thanks for letting me know! Good to know it works with butternut squash 🙂
This was so good!! Like some other commenters I used spinach because that’s what I had on hand and it worked great. My meat and potatoes loving husband said it’s definitely a keeper recipe. I’ve always been nervous about trying the sauces made with cashews because I just didn’t think it would taste good. I was wrong and will absolutely be using this garlic sauce again. Thanks for such a delicious recipe!!!
Yay!! I am so glad you liked it! Glad to know it works with spinach! <3
I made this tonight including the homemade sausage. Delicious! I added sliced tomatoes on top because everything is better with tomatoes. 🙂
Yum! I am so glad you liked it!!
I am planning on cooking this recipe tonight. I do not have an oven right now. Do you know if this would work in the instant pot and how long would I cook it in there?
Hi- I am so sorry for my delayed response! Unfortunately I have not tried it in the Instant Pot…but if you manage to cook the squash in there based off Googled directions and then make the sausage/kale on saute function, it should work! You don’t need to bake it.
This was incredible. I don’t have a blender so I did the sauce in the food processor, and it took a few minutes on high to get creamy. I also added a full teaspoon of red pepper flakes and an extra cloves of garlic because those are my favorite, I’m Italian, and I can’t help myself. Husband said this is a keeper!
Yay! I am so glad you liked it! Thank you so much for letting me know. 🙂
Looks delicious! Is it possible to substitute something for the cashews?
Unfortunately I haven’t tested any substitutes (nor do I know of any that have a similar texture to cashews!) – a lot of people asked for this during my takeover, so I am going to work on finding alternatives 🙂
Ok, thank you! 🙂
Can you make this without the cashews? Unfortunately I’m allergic so just wondering if you think the sauce will be okay without it. Thanks!!!
Unfortunately the cashews give it a unique creamy texture and I’m afraid it would be watery without them. A lot of people have asked for a substitute, so I will work on finding one 🙂
This was DELICIOUS! I used store-bought sausage because I’m lazy and subbed spinach for kale because the hubs hates kale, but wow. Even he asked for more, which never happens with our healthier dinner. Definitely adding this to the rotation!
I’m so glad you liked it! thanks for letting me know <3
This is delicious! The best whole 30 recipe I have made thus far. My entire family of 5 loved it, even our 2-year-old. The recipe is great as is but I have started subbing chicken stock for the water and adding 1/2 to 1 TB nutritional yeast for a cheesy flavor. Also use the sauce drizzled over roasted potatoes and broccoli. So good!! Thank you for sharing.
This might be one of my favorite meals ever. I used while30 compliant store bought sausage, but kept to everything else. I am not a kale fan, but the texture was great here. How do you think this would do to freeze the leftovers??
Yay! I am so glad you liked it! I think it would be fine to freeze.
Oh my heavens!!! This is INSANE how delicious it is. it’s crazy how indulgent it feels as much as Alfredo sauce. Will make this again and again and again. Used spinach instead of kale bc it’s what was on hand— loved it— will make it again this way and double the spinach.
I’m so glad you loved it!!! Thanks for letting me know!
Is it possible to roast the spaghetti squash ahead of time? Thank you:)
Yes you can definitely make all of the parts ahead of time then combine when you’re ready to bake it! 🙂
This is one of THE tastiest meals I have ever eaten! And to think this is Whole30! I’m obsessed, Mary! Thank you for sharing this!!