Spaghetti Squash Sloppy Joe Casserole
Spaghetti squash, homemade sloppy Joe meat sauce and crushed potato chips come together to create this healthy, satisfying and savory casserole. No gluten, grains or dairy either.
Ingredients
- 1 medium-large spaghetti squash, cut in half with seeds scooped out
- 2 tsp avocado oil or grass-fed butter/ghee
- 2 lb lean ground turkey or grass-fed ground beef
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups strained tomatoes or tomato puree
- 2 Tbsp coconut aminos
- 1 Tbsp raw honey
- 2 tsp Dijon mustard
- Heaping 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp sea salt
- Black pepper, to taste
- Avocado oil potato chips for topping, optional
Instructions
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Preheat oven to 375 degrees F. Place squash face down in a shallow pan and fill with roughly 1/2 inch of water. Bake in oven for 30-35 minutes or until flesh is tender, but not overdone. Set aside to cool.
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Add avocado oil, butter or ghee to a large pan over medium heat. Add the onion and garlic, and sauté a couple minutes, until softened slightly. Then, add the ground turkey or beef. Continue to cook for 7-10 minutes, until meat is browned. Break up the large pieces with a spatula as needed.
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Once meat is browned, add the strained tomatoes or puree, coconut aminos, raw honey, Dijon mustard, chili powder, paprika, sea salt and black pepper. Mix well. Simmer over medium-low heat for 10-15 minutes, stirring occasionally. Taste and adjust seasoning as desired.
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Preheat the oven to 350 degrees F. Then, remove the meat mixture from the heat and scrape out spaghetti squash with a fork into the pan. Stir well to coat and then pour into a 9x13 baking pan.
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Lastly, top mixture with desired amount of crushed avocado oil potato chips, if using. Place in preheated oven and bake for 60 minutes. Once done, let cool for 10 minutes before serving.