Description
This vegetable casserole recipe is full of fall's best flavors – brussels sprouts, cauliflower, sweet potatoes. It's the perfect healthy comfort food that makes for great leftovers.
Ingredients
Scale
Casserole
- 1 medium spaghetti squash (baked and scraped)
- 1/2 cup creamy cauliflower sauce
- 1/3 cup goat cheese (crumbled)
- 1/2 cup cauliflower (sliced)
- 1/2 cup sweet potatoes (cubed)
- 1/2 cup brussels sprouts (quartered)
- 2 Tbsp. fresh rosemary
- 1 tsp. salt
- 1 tsp. pepper
Cauliflower Sauce
- 1/4 head of cauliflower
- 2 cups water
- 1 Tbsp. olive oil
- 2 tsp. sea salt
- 1 tsp. black pepper
- 3 cloves garlic
Instructions
Cauliflower Sauce
- Boil 1/4 of a head of cauliflower florets in 2 cups of water for 10-15 minutes and save the water.
- Sauté 3 cloves of garlic in olive oil.
- In a blender, add cauliflower, garlic with oil, 1/4 cup of water from boiled cauliflower, and 1 teaspoon each of salt and pepper. Blend until smooth.
Casserole
- Preheat oven to 400º
- Prepare all vegetables as described above.
- Line two baking pans with parchment paper. One is for the spaghetti squash and one is for the cauliflower, sweet potatoes, and brussels sprouts.
- Lightly spray the spaghetti squash with oil and season with salt and pepper. Place both halves flesh side down on the baking sheet.
- On the other baking sheet, combine the veggies (cauliflower, sweet potato, brussels sprouts)
- and drizzle with olive oil, then season with sea salt and pepper.
- Roast both pans for 30-35 minutes.
- Remove pans from oven and spray an 8"-9" casserole pan with olive oil.
- After it has cooled slightly, scrape the spaghetti squash clean of "noodles." Set aside in a bowl for later.
- Reduce oven temperature to 325º.
- Add spaghetti squash to the oiled pan and spread it out in an even layer.
- Add vegetable mixture on top of the spaghetti squash. Pour cauliflower sauce over top and smooth it across veggies. Crumble goat cheese on top.
- Sprinkle fresh rosemary to your heart's content.
- Bake for 15 minutes on 325º. Enjoy.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Main
Nutrition
- Serving Size: 4
- Calories: 99
- Sugar: 2g
- Sodium: 1840mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 4mg