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Eggplant Parm(less) Spaghetti Squash Casserole

A paleo version of the Italian classic - all the flavors, without the dairy, bread crumbs, canola oil and pasta!
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4 people
Calories 416kcal
Author Mary Smith

Ingredients

  • ¼ cup avocado oil
  • 2 medium-sized eggplants, washed and sliced into 1/2 inch thick rounds
  • 1 medium-sized spaghetti squash
  • 1 jar sugar-free marinara sauce I like Wegman's garlic sauce, and Rao's Homemade
  • 2 eggs
  • ½ cup almond flour
  • ½ tsp salt
  • ½ tsp pepper
  • t tsp oregano
  • 1 tsp thyme
  • 1 tsp dried basil
  • ¼ cup nutritional yeast

Instructions

  • For spaghetti squash: Preheat oven to 400. Cut squash lengthwise and scoop out the seeds. Place face-down on a foil-lined baking sheet. Bake for 35 minutes until tender. Reduce oven temp to 375 to preheat for the casserole.
  • Meanwhile, mix the eggs together in a shallow dish. Mix the almond flour, salt, pepper, nutritional yeast, and herbs together in another shallow bowl.
  • Heat the avocado oil in a large skillet over medium high heat. Dip the eggplant rounds first in the egg, then coat in the almond flour mixture, then add to the hot pan.
  • Cook the rounds for 2 minutes each side, then move to a paper-towel lined plate. Work in batches until they are all done. Set aside.
  • Layer a 9x13 casserole dish, starting with 1/3 of the sauce as the bottom layer. Add 1 half of the spaghetti squash contents as the next layer, then add some eggplant rounds. Repeat and top everything with the remaining sauce.
  • Bake at 375 for 25-30 minutes. Enjoy!

Notes

I thought of this after the fact (and I'm kicking myself), but I bet this would be amazing with some Kite Hill Foods almond milk ricotta cheese added as a layer. If you make this and add it, let me know how it turns out!!

Nutrition

Calories: 416kcal | Carbohydrates: 44g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1259mg | Potassium: 1446mg | Fiber: 15g | Sugar: 23g | Vitamin A: 1224IU | Vitamin C: 23mg | Calcium: 149mg | Iron: 4mg