Holiday Spaghetti Squash Casserole Recipe

Di Bauer April 20, 2015 Recipes, Side Dish Recipes Leave a comment 836 Views

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Written by Di Bauer November 9, 2002, Updated by Andrew DiMino April 20, 2015

Low-Carb Holiday Spaghetti Squash Casserole Recipe

Low-Carb, Primal

Holiday Spaghetti Squash Casserole Low-Carb Recipe

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My holiday Spaghetti Squash Casserole Low-Carb recipe is an updated and elevated version of a traditional southern squash casserole. It is creamy, sweet, and has an almost dessert like quality to it. Substitute spaghetti squash for pasta in this veggie-based side dish. The streusel topping makes it almost decadent!

Author: Di Bauer
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6 1x
Category: Low-Carb, Primal

Ingredients

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Casserole Ingredients

1 large spaghetti squash
3 eggs
2 tablespoons Just Like Sugar Brown (or to taste)
1/2 cup grass-fed butter, melted
3 teaspoons pumpkin pie spice (or to taste)
pinch of salt (or to taste)

Streusel Topping Ingredients

1/2 cup pecan meal
2 tablespoons grass-fed butter, softened
pinch of cinnamon (or to taste)
1 tablespoons Swerve granular Sweetener
1 tablespoon Just Like Sugar Brown
2 tablespoons low carb bake mix
nonstick spray (optional)

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Instructions

Preheat oven to 350° F.
Slice squash in half and remove the insides to a large mixing bowl.
Add the remaining casserole ingredients to the squash and mix thoroughly.
Transfer squash mixture into a medium-sized casserole, which has been lightly sprayed with nonstick spray or greased with butter.
In a small bowl, mix all of the streusel ingredients together. Cut together to form small crumbs. You can use a pastry blender, two knives, or a fork to do this.
Sprinkle the streusel topping on top of the vegetable mixture in the casserole.
Bake uncovered for about 15 minutes or until warmed through and the streusel sets a bit.