AIP / Baked Spaghetti Squash Casserole with Ground Beef & Tomato-less Sauce
 
Prep time
Cook time
Total time
 
This recipe is 100% compliant with the autoimmune protocol diet.
Author:
Recipe type: Main Dish
Cuisine: Autoimmune Protocol - AIP
Serves: 8
Ingredients
  • 4 cups of spaghetti squash noodles cooked "al dente" (=1 medium spaghetti squash)
  • 1 lb ground beef (or any other ground meat)
  • 2 TBSP coconut oil
  • 2 TSP salt
  • 1 cup 1/2 onions, diced
  • 1 cup carrots, diced
  • 2 cloves of garlic, crushed and minced
  • 3 TSP herbes de Provence
  • 1/4 cup water
  • 3 small cans mushrooms, drained (4 oz - 113 g)
  • For the "tomato-less"sauce:
  • 1 can of butternut squash puree (or 1 cup 3/4 of homemade mashed butternut squash)
  • 1/2 cup full fat coconut milk
  • 3 TSP salt
  • 1/2 cup cooked beets, diced
  • 3 TBSP gelatin (Great Lakes, red can)
Instructions
  1. In a large skillet over medium heat, add 1 TBSP of coconut oil, ground beef, and 1 TSP of salt. Cook until there is no more pink showing in the meat (about 8 minutes). Save the meat in a large bowl on the side.
  2. Using the same pan, place once again over medium heat. Add 1 TBSP of coconut oil, diced onions, carrots, garlic, herbes de provence and water. Cover and simmer for 10 minutes, stirring occasionaly. Add these vegetables to the meat.
  3. In a Vitamix or high speed blender, add butternut squash puree, coconut milk, salt, beets, and gelatin. Mix on high until the mixture is smooth.
  4. Mix together spaghetti squash noodles, meat, onions, carrots, mushrooms and "tomato" sauce.
  5. Pour the preparation in a 11" x 15" baking dish or several smaller dishes.
  6. Reheat the casserole in the oven at 400 F for 30 minutes.
  7. You may also freeze this casserole.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-baked-spaghetti-squash-casserole-with-ground-beef-tomato-less-sauce/