Spaghetti Squash Fettuccine Bake (Gluten Free, Dairy Free)

This simple casserole is a great way to clean out the fridge!




Cook the Spaghetti Squash

  1. 1. Preheat the oven to 325 degrees
  2. 2. Place the spaghetti squash on a baking sheet and bake for 45 minutes. Some recipes call for slicing the squash in half prior to cooking, but I’ve found that is a recipe for injury, especially if you don’t have a sharp knife or struggle with hand strength or arthritis.
  3. 3. When the squash is cool enough to handle, cut the squash in half. Scoop out the seeds and discard into the compost bin. Using a fork, scrape our the squash so it looks like stringy noodles.
  4. 4. Place squash into a large bowl.

Make the Sauce

  1. 1. Heat your oil in a saucepan.
  2. 2. Add the onions and mushrooms. Let cook for two minutes, stiring frequently.
  3. 3. Add the chicken or ham. If it’s raw, allow to cook thoroughly.
  4. 4. Add broccoli, onion powder, garlic powder, salt, and pepper. Cook for two minutes.
  5. 5. Whisk in coconut milk. Allow to cook for 2 minutes, but DON’T let it come to a boil!
  6. 6. If you are adding Parmesan, add it now and mix well.

Make the Casserole

  1. 1. Preheat Oven to 350 degrees and grease an 8 x 8 casserole dish.
  2. 2. Add the sauce to the spaghetti squash and mix well.
  3. 3. Allow the mixture to cool slightly and then add the whisked egg. You don’t want the mixture hot enough to cook the egg or else the casserole will have a weird texture.
  4. 4. Bake for 45 minutes.
  5. 5. Allow to cool and serve up!


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