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Tuscan Spaghetti Squash Casserole with sausage and kale in a white dish with a spoon

Tuscan Spaghetti Squash Casserole

This Whole30 recipe is a Tuscan Spaghetti Squash Casserole the entire family will love! Roasted squash, kale, and tender ground sausage are smothered in a creamy, dairy-free garlic sauce and oven-baked to delicious perfection. This easy recipe is healthy comfort food at its finest!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 people
Calories 653kcal
Author Mary Smith


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
  • ¼ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp all spice

Creamy Garlic Sauce

  • 2 cloves garlic
  • 1 cup raw cashews
  • ¾ cup water
  • ½ cup full-fat coconut milk Coconut milk separates in the can, so make sure to whisk it well before measuring!
  • ½ lemon, juiced
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • ¼ tsp pepper

Remaining ingredients

  • 1 large spaghetti squash
  • 4 cups kale stems removed, coarsely chopped


  • 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!


Mary's Tips & Tricks

  • Protein: You can use ground chicken or ground turkey instead of pork.
  • More Spice: For extra heat, simply use an extra few dashes of red pepper flakes! On the flip side, to make this less spicy, omit the crushed red pepper or add slightly less.
  • Nut-Free: Unfortunately the cashews help to make this creamy garlic sauce super creamy without the dairy. I haven't tested it with any nut-free substitutions.

Storage Tips

  • Make Ahead: Prepare the spaghetti squash according to the instructions in steps 1 and 2. Then, store it in an airtight container in the refrigerator for up to 3 days. When you are ready to make the casserole, start at step 3.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet on the stovetop.

Serving Tips

  • This is a dairy-free recipe, but if you want, you can top it with cheese like parmesan cheese or mozzarella cheese. Use dairy-free cheese if preferred.


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