Spaghetti Squash, Sweet Potato, Veggie Casserole.

Last week I had a party to go to where we do the food pot luck style. Everyone brings something different and we have a great time tasting. This time I was assigned a side and wanted to make it clean, so I knew I would have something to eat, as well as vegetarian to make sure we all had a veggie option.

 

I didn’t really have any recipe’s in mind, so I decided to take a couple of my go to recipes combine them and make something new! And that was how this Spaghetti Squash, Sweet Potato, and Veggie Casserole was born.

I was a little wary because bringing something new to a party is a risk, but I went for it and made sure to use my favorite recipes as my inspiration. Well, the risk paid off because everyone LOVED it and asked for the recipe, so here it is.

Makes 6-12 Servings

Ingredients –

1 large spaghetti squash

1 cup water

1 tbsp. coconut oil

1 cup yellow onions diced

1 cup celery diced

1 cup carrots diced

1 16 oz package Riced Vegetable Medley (riced cauliflower, broccoli, onions, carrots, and green onion, I used TJ’s, but you can make your own or just use riced cauliflower)

2 tbsp. all-purpose seasoning (such as Sprouts all-purpose seasoning or TJ’s 21 seasoning salute)

1 tsp. turmeric

2 cups vegetable broth

1/2 cup coconut milk

Salt and Pepper to Taste

1/2 tbsp. coconut oil

1 12 oz container Sweet Potato Ribbons (I use TJ’s, but you can make yourself also)

2 tbsp. Everything but the Bagel seasoning (TJ’s)

1tbsp. arrowroot powder

2tbsp. water

Everything but the Bagel seasoning to taste for top

 

Recipe –

First cut your spaghetti squash in half width wise, so you have two domes, not two boats. If you cut it the long way and make boats, you lose the length of your strands. Clean out the insides. Next put your wire rack into your instant pot add in 1 cup water and then put the spaghetti squash in flesh down. Close your instant pot and seal the vent. Set on high pressure for 10 minutes. You might want to do this a little in advance, so it is done once you start the next step.

Heat a large skillet or cast-iron pan on the stove. Once pan is hot, add in coconut oil and onions and cook till translucent about 3-6 min.  Then add in your diced carrots, celery and riced vegetable medley and cook till everything starts to get soft, about 10-15 minutes.

While these are cooking, in a separate skillet add in the coconut oil and sweet potato ribbons along with the everything but the bagel seasoning and cook until ribbons softened, about 7-10 minutes.

While everything is cooking, combine your coconut milk, vegetable broth, turmeric, and all-purpose seasoning in a bowl or measuring cup. Once your riced veggies mixture has started to soften, add in broth mixture and stir until well incorporated. Salt and pepper to taste.

Grab a casserole dish. You can either make it is a 9×13 and make one layer or do it in an 8×8 and make two layers like a lasagna. Once everything has softened it is time to start constructing your casserole. Take your spaghetti squash and scrape out all the squash and place in the bottom on your dish (only use half if doing in 8×8).

Now transfer your sweet potato ribbons to the dish on top of the spaghetti squash making sure to layer them evenly (once again if using an 8×8 only use half). Then using a slotted spoon transfer your riced veggies mixture to the dish on top of the sweet potato, draining off most of the liquid and leaving it in the pan (we will make a sauce with this next). At this point if you used an 8×8 dish repeat the previous steps to make a second layer of all the ingredients.

Now we are going to make a sauce to go on top. Bring your leftover liquid from the veggie mixture to a boil. While this is coming to a boil, mix together your arrowroot and water to make a slurry. Once the liquid is boiling, add in the slurry and whisk it around quickly. It will take a couple minuets to thicken. Once the sauce thickens, pour over the top of your casserole. At this point I usually add in a little more everything but the bagel seasoning to taste.

The last step is to but it under your broiler for about 7-10 minutes to make the top golden brown and get the flavors a little more combined. Once browned, it is ready to enjoy!! Best if served warm.