Spaghetti Squash Casserole
My version of Green Bean Casserole but made with spaghetti squash
This was my side dish for Thanksgiving dinner #2.
Obviously you can adjust portions as this was a 3qt. casserole dish.
Unsweetened Cashew Milk
Seasonings: salt, pepper, garlic powder (seasonings of choice)
3 large spaghetti squashes. Roasted 400 degrees in oven for 45 minutes. (Adjust per your squash size and amounts)
While squash is roasting prep other ingredients.
24oz. Container of mushrooms washed and cut in slices.
1 garlic clove chopped
1 onion sliced
2 heads of cauliflower chopped and prepared to steam.
Steam cauliflower until soft enough to mash/puree
Sauté onions in butter until browned. Mix almond meal until coated and set aside
Sautéed chopped garlic in olive oil until browned and set aside (or roasted garlic clove)
Cook mushrooms in pan from previous sauteed onions/garlic clove. Add olive oil as needed. Sprinkle with salt and cook until mushrooms are tender
Purée garlic and cauliflower to make a sauce. Add 1 cup of unsweetened cashew milk –adding more as needed to desired sauce consistency. Once sauce made add to pan if mushrooms. Add salt, pepper, other seasoning powders of choice to desired taste.
Once mushrooms and sauce mixed well, mix with spaghetti squash and add to casserole dish. Top with onions and place in oven to reheat and toast up the onions on top.