Name: Spiralized Sweet Potato Spaghetti Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 peeled sweet potato (4.5 cups spiralized); 2 oz cream cheese or 1/4 to 1/3 cup sour cream (see notes for non dairy option); 1/2 to 2/3 cup almond or coconut milk (drinking milk works great).; 1 egg and 2 egg whites whisked; 1 tbsp olive oil; 1/2 tsp garlic (minced); 1/4 tsp onion salt or sea salt (dash of garlic/salt for after baking as well); 2 oz diced olives or pimentos (drained if using canned); 1/4 cup tomato sauce; 2/3 cup cooked sliced gluten free sausage (chicken sausage, chickpeas, or any gluten free breakfast sausage all work); 1 cup greens (spinach or kale); 5 oz crumbled cheese – Parmesan or Feta work great. (see notes for non dairy option); 4-5 basil leaves for topping; optional black pepper seasoning on top; Optional 2 -3 tbsp pesto mixed with spaghetti noodles before baking

Description

Lighten up a classic home cooked comfort food dish with spiralized sweet potatoes! A simple wholesome gluten free/grain free spaghetti casserole ready in no time. Protein rich and veggie packed.

Ingredients

Scale

2 peeled sweet potato (4.5 cups spiralized)
2 oz cream cheese or 1/4 to 1/3 cup sour cream (see notes for non dairy option)
1/2 to 2/3 cup almond or coconut milk (drinking milk works great).
1 egg and 2 egg whites whisked
1 tbsp olive oil
1/2 tsp garlic (minced)
1/4 tsp onion salt or sea salt (dash of garlic/salt for after baking as well)
2 oz diced olives or pimentos (drained if using canned)
1/4 cup tomato sauce
2/3 cup cooked sliced gluten free sausage (chicken sausage, chickpeas, or any gluten free breakfast sausage all work)
1 cup greens (spinach or kale)
5 oz crumbled cheese – Parmesan or Feta work great. (see notes for non dairy option)
4–5 basil leaves for topping
optional black pepper seasoning on top
Optional 2 –3 tbsp pesto mixed with spaghetti noodles before baking

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Instructions

Preheat oven to 350F
Peel your sweet potatoes then spiralize them. Comes out to about 4.5 cups.
Place sweet potato noodles in a bowl and steam in microwave for about 1 minutes or on stove top for 5 minutes, until potato noodles are al dente.
Then add 1 tbsp oil and your garlic, onion salt. Toss so that the noodles are lightly coated. To make more flavorful, feel free to toss the cooked sweet potato spaghetti noodles in a pesto before placing in casserole dish. (I used an 8×11)
In another bowl, mix your sour cream (or cream cheese), whisked eggs, and milk.
Lightly coat a casserole dish with oil or coconut spray.
Layer your ingredients. starting with noodles, then chicken sausage, olives or pimentos, then spinach or kale greens.
Next add your cream cheese/egg mixture. then add tomato sauce and crumbled cheese (parmesan or feta work great).
Bake for 30-35 minutes or until cheese starts to brown. Check noodles for tenderness if you can.
Optional: Top with fresh basil, black pepper and any additional sea salt or garlic.

Notes

DAIRY FREE RECIPE NOTES

For Dairy Free: If you cannot eat feta/cheese, then add 1/4 to 1/3 cup nutritional yeast instead.
Instead of cream cheese or sour cream, you can use a non dairy yogurt or cream cheese but consistency might be a little different.

TO MAKE MEATLESS:

Feel free to replace the sausage with 1 cup cooked chickpeas for meatless option

Nutrition shown below for casserole with lean chicken sausage

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main, dinner
Method: bake
Cuisine: American

Nutrition

Serving Size: 1
Calories: 249
Sugar: 3.1g
Sodium: 678.5mg
Fat: 14.8g
Saturated Fat: 6.7g
Carbohydrates: 14.1g
Fiber: 2.5g
Protein: 15g
Cholesterol: 61.7mg