Cheap Eats: Creamy Spaghetti Squash Casserole

This casserole was created out of a sense of complete and utter panic. I had just walked in the door from picking up Son #3 from work to find that Son #2 was leaving for work in just over 30 minutes and I had nothing for him to take for his supper.  Quickly doing a mental rundown of items I had on hand, I remembered that there was a container of cooked spaghetti squash in the fridge.  I really didn't want to add a marinara to it.  I wanted something quick, creamy, and different.  At that moment, my recipe for Creamy Spaghetti Squash Casserole was born!

Ingredients:

3-4 cups of roasted spaghetti squash flesh (this is about 1 medium squash)
1/2 of a large white onion - diced
2 cloves of garlic - minced
water
1 Tbsp of salt-free seasoning - your choice
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried basil
1/4 cup all purpose flour (gluten free is fine, too)
1 Tbsp of Low Sodium Soy Sauce (Or Bragg's Aminos)
a shake or two (or 3 or 4) of hot sauce (depending on how hot you like it)  
3 cups mixed diced vegetables
1 1/2 - 2 cups of milk (soy or almond milk are fine, too).

 Optional toppings:  shredded cheddar cheese, parmesan cheese, nutritional yeast, dried chives. 

Instructions: 

Heat 2 - 3 Tbsp of water in a pan and add diced onion and garlic.  You do not need to add oil to the pan. Add more water as needed to keep the vegetables from burning.  Cook until the onion and garlic are lightly browned and softened.

Add the spices, flour, soy sauce, and enough water to form a roux.  Cook for 3-4 minutes until lightly browned.

Stir in milk and hot sauce











and mixed vegetables.  Lower heat to a simmer and cook until the mixture is thickened. 

Pour in cooked spaghetti squash and stir until it is fully incorporated with the hot, creamy, vegetable mixture.






Optional toppings:  Dried chives, nutritional yeast, or shredded cheddar or parmesan cheese.

Enjoy! For a FREE downloadable version of this recipe click here. 

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Do all to the glory of God, 

Hope