I’ve been gluten free for 15 years. Way before it was a “thing.”  At the time I was living in San Francisco, and it wasn’t on the radar of this progressive city.  I had been really sick, and being diagnosed with a gluten allergy was a solution I was willing to give a try.  I had already been off cow dairy since I was a kid. My entire family is allergic to cow milk protein. Gratefully we can still have other forms of dairy, as well as butter. Back in those days, goat cheese wasn’t really available, and the only milk alternative was “Rice Dream,” which wasn’t very dreamy.

Over the years, the popularity of alternatives to cow dairy have become more popular, and there are gluten free alternatives everywhere. Growing up dairy free in the 90s, I never got to eat lasagna.  I always loved the idea of a cheesy casserole, as they looked so comforting, and well… cheesy.  This Spaghetti Squash Casserole is my answer to those childhood dreams. Cheesy? Check. Savory? Check. Gluten free?  Check. Want to just keep eating the entire pan? Most definitely.

I modified True Foods original recipe and use both buffalo mozzarella and pecorino. Totally cow dairy free. Yay!

This dish is perfect for spring with the light squash and zucchini flavors that go so well the tomato sauce. For an easy veggie meal, serve with a fresh green salad. For a larger meal, this casserole pairs perfectly with your favorite meal fresh off the grill.  Add a salad and a simple cocktail and you are ready for spring entertaining.  I would serve this meal with a gin and tonic, garnished with basil.

Dreaming of grilling and spring cocktails,

XO

The Palette. Spaghetti squash, buffalo mozzarella, pecorino, onion, zucchini and tomato sauce.

The Palette. Spaghetti squash, buffalo mozzarella, pecorino, onion, zucchini and tomato sauce.

Spaghetti Squash Casserole with Buffalo Mozzarella

Makes 4-6 Servings

  •  1 large spaghetti squash
  • 2 teaspoons coconut oil
  • 1 large zucchini, grated
  • 1/2 cup of caramelized onions
  • 1 cup of prepared tomato sauce
  • salt and pepper to taste
  • dried basil
  • 8 ounces of buffalo mozzarella
  • 1/2 cup grated sheep pecorino cheese

 

Preheat oven to 350 degrees. 

Cut squash in half and scoop out seeds.  Rub coconut oil inside and season with salt and pepper.  Place on a baking pan lined with aluminum foil.  Roast in over for 90 minutes until squash in tender. Pull out of oven and let cool for a few minutes.  Scoop out the squash flesh into a large bowl.  Add the grated zucchini, onion and tomato sauce. Season with salt, pepper and dried basil. Spoon mixture into a shallow baking pan about 3 quarts. Bake for 45 minutes.

Remove the baking pan from the oven and turn the oven on the broil. Top the pan with grated cheese and buffalo mozzarella.  Place under the broiled until golden brown, about 5 minutes. 

Let cool before serving.

Entertaining tip: You can prepare the casserole up until the cheese part earlier in the day, and keep sealed in the refrigerator. Add the cheese and broil right before serving your guests.

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