Sep 19, 2013

Spaghetti Squash Casserole

This is one of those dishes that disappears way too fast in my house. You would think that a casserole this size would last for at LEAST two meals. Sadly, there were some long faces last night when it was all gone…

The slightly nutty flavor (and aroma) is intoxicating as it combines with those tender yet crunchy veggies oozing with creamy cashew sauce … this one’s s a real keeper. I hope you will try it for yourself and watch the amazing disappearing act that it does!


  • 1 large spaghetti squash
  • 5 carrots, sliced
  • 1 cups fresh green beans, cut into 1″ pieces
  • 1 cup frozen and thawed peas

~ for the sauce

  • 1½ cups cashews
  • 2½ cups water
  • 2 TBS dried onion flakes
  • 2 tsp grated nutmeg, plus more for topping
  • ¼ tsp ground black pepper, plus more for topping


  1. Preheat the oven to 375° F.
  2. Lightly grease a large casserole dish.
  3. Slice the spaghetti squash lengthwise and scrape out the seeds.
  4. Place the two halves face down in a baking pan or casserole dish.
  5. Add about an inch of water and bake until the squash is tender (about one hour).
  6. Let the squash cool a bit so you can handle it. 
  7. Meanwhile, steam the carrots and the green beans (start the carrots first as they will take longer) until barely tender. They will cook a bit more in the oven.
  8. When the squash is tender and the veggie are cooked, toss them together with the peas and turn them out onto the prepared casserole dish.
  9. Place the cashews and enough water just to cover them into a high powered blender and blend until smooth. 
  10. Add the remaining ingredients and blend again until smooth.
  11. Pour the cashew sauce over the veggies evenly. I usually use a fork to make sure it’s getting down through and around the squash and all the other veggies.
  12. Top with some extra nutmeg and black pepper.
  13. Turn the oven down to 350°.
  14. Cover the casserole tightly with foil and bake for about 30 minutes.
  15. Remove the foil and place the casserole back in the oven on BROIL for about 5 minutes. It should be all bubbly and slightly brown around the edges.
Serves … I really don’t know how many. It depends on how well you and your family like it. But I wouldn’t count on leftovers 🙂 Enjoy!

Healthy trails,

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