Creamy Garlic Spaghetti Squash Casserole (Paleo, Gluten-Free, and Dairy-Free) Print 10 LikeDislike By Erica Winn This creamy garlic spaghetti squash casserole is so saucy and delicious! Do you long for a creamy, dairy-free sauce packed with garlicky goodness? Well, look no more! Plus, this dish is made with spaghetti squash, which is a much healthier casserole option. Go ahead, get your squash on, and make a big old pan of this filling and flavorful casserole! This casserole is full of creamy garlicky goodness that just hits the spot! You won’t even notice the spaghetti squash isn’t real noodles, and if you use a spicy Italian sausage, you’ll also get just a touch of heat to go with the creamy deliciousness. We love making a big pan of this to have leftovers on hand because sometimes it feels like the leftovers are even better!Check out more of our recipes at realsimplegood.com
Shelle October 20, 2021 at 4:35 amI used Chorizo (too much of it) and did not like. It was hard to skim the fat to use for the sauce and made the consistency of the casserole too runny. But am very open to trying it again with Italian sausage or ground turkey! I love the concept of this recipe and will definitely try again! Reply ↓
Lindsey October 14, 2021 at 7:21 amCan I use cashew flour, frozen broccoli and almond milk? This is what I have on hand. Reply ↓
Recipe Team October 26, 2021 at 3:29 amHi Lindsey: Those should work! Best thing about this dish is that you can interchange some veggies and ingredients. Let us know how it turns out! Reply ↓
realsimplegood Post authorJanuary 23, 2019 at 10:58 amIt probably won’t be as thick and creamy as using full fat coconut milk but you can sure give it a try! Reply ↓
Kim Reeves March 24, 2018 at 9:59 pmVery tasty, I substituted Zuchini for the spaghetti squash and didnt have to cook it as I shredded it before it went in the oven. Yum Reply ↓
Sara March 15, 2018 at 7:58 amI love this dish! Is it ok to make, refrigerate, and bake later? Reply ↓
realsimplegood Post authorMay 15, 2017 at 7:31 amYes, the broccoli is added in raw. We like it a little crunchy but still cooked and adding it in raw gets that perfect texture. Reply ↓
realsimplegood Post authorApril 21, 2017 at 8:01 amHi there! You can substitute with tapioca flour, cassava flour or regular flour (we just don’t eat gluten). Basically you just want to use a fine flour. Hope that helps! 🙂 Reply ↓
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