This Whole30 Tuscan Spaghetti Squash Casserole is a delicious and easy casserole the entire family will love! Homemade pork sausage, kale, and spaghetti squash are all tossed in a delicious dairy free garlic cream sauce and baked. Healthy comfort food at it’s finest!

You guys, I think this Whole30 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!

What You Need to Make This Whole30 Tuscan Spaghetti Squash Casserole

You only need a few simple ingredients to make this delicious meal! All quantities and full recipe can be found at the bottom of this post!

  • Sausage – You can either make your own using ground pork (I love to get my heritage breed pork delivered to my doorstep from Butcher Box!), or use store-bought Italian sausage (ButcherBox also has sugar free Whole30 compliant Italian sausage!).
  • If making your own sausage, you’ll need fennel seed, ground sage, thyme, white pepper, cayenne pepper, garlic powder, all spice
  • 1 large spaghetti squash
  • 4 cups kale
  • Minced garlic
  • Raw, unsalted cashews
  • Full-fat coconut milk
  • Lemon
  • Crushed red pepper

That’s it!

How to Make This Whole30 Tuscan Spaghetti Squash Casserole

Preheat your oven to 400. Cut your squash in half (I like to cut it in half horizontally, which is the opposite of how most people do it!) It creates longer “spaghetti-like” 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 you may need more time – you’ll know it’s done when you can easily pierce it with a fork!).

Meanwhile, make the sausage. Heat a large sauté pan over medium high heat and add all sausage ingredients. Stir/cook for 5-7 minutes until browned and cooked through. Drain the 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 of the sauce ingredients in a high-speed blender and blend on high for 30 seconds or until it is 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 it well. Transfer to a casserole dish and bake at 400 for 15 minutes, or until the sides and bubbling and it’s warmed through. Serve and enjoy!

You can also sub in spinach for the kale, or use ground chicken or ground turkey instead of pork!

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!

Looking for some other yummy spaghetti squash recipes? Check these out!

Whole30 Spaghetti Squash Carbonara

Whole30 Sloppy Joe Bowls

Happy cooking!

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Whole30 Tuscan Spaghetti Squash Casserole

Yield: 4 people
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
A creamy tuscan spaghetti squash casserole with kale, sausage, and a dairy free garlic cream sauce. Whole30 friendly, as well!
4.42 from 68 votes
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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!

Nutrition

Calories: 653kcal, Carbohydrates: 36g, Protein: 31g, Fat: 46g, Saturated Fat: 17g, Cholesterol: 82mg, Sodium: 1308mg, Potassium: 1242mg, Fiber: 6g, Sugar: 9g, Vitamin A: 7149IU, Vitamin C: 96mg, Calcium: 210mg, Iron: 6mg
Course: Dinner
Cuisine: Italian
Calories: 653
Author: Mary Smith {Mary's Whole Life}