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When I’m seeking comfort, nurturing, and nourishment from a meal, I make a casserole. I find thee cooking and assembly process meditative.
Satiny cauliflower and parsnips puree makes a decadent sauce. If you love cauliflower puree, you’ll flip for the addition of parsnips, which adds a subtle sweetness. The flavor pairs beautifully with the leeks. I use the same puree to top my Paleo Shepherd’s Pie recipe.
Chopped dill adds brightness and color, but feel free to substitute your favorite herbs such as chopped tarragon or thyme. Since dill is very mild, use only a teaspoon ofa different herb.
Spaghetti squash, of course, is the star ingredient in this dish. Make sure you treat it right! Read my post, How to Perfectly Cook Spaghetti Squash to learn the unusualmethod for getting perfect “al dente” spaghetti squash every time.
Creamy Leek Spaghetti Squash Casserole (Paleo)
Serves:3-4 servings (double the recipe if desired)
You won't believe there isn't actual cream in this divinely comforting casserole. Feel free to add your choice of cooked protein (ground sausage is delicious!) to make a complete meal out of this casserole.
Ingredients
- 1 prepared large spaghetti squash (3-4 cups spaghetti), see note below. Click here for my Perfect Baked Spaghetti Squash instructions.
- ½ head cauliflower, cut into florets
- 2 medium parsnips, peeled and chopped (2 heaping cups chopped parsnips)
- ½ cup coconut milk
- Salt, to taste, or Herbamare seasoning, available here (an organic herbal salt - highly recommended!)
- 2 Tbs. ghee or coconut oil
- 2 shallots, minced
- 1 large or 2 small leeks, thinly sliced
- ¼ cup fresh dill, measured and then chopped
- Optional: 1 lb. ground sausage of choice or 2 cups shredded chicken
Instructions
- Preheat the oven to 350 and grease a small casserole dish.
- Steam the cauliflower and parsnips together until they are tender, about 15 minutes. Drain and cool slightly. Use a blender to pureé the cauliflower and parsnips with the coconut milk and ½ tsp. Herbamare.
- In a saute pan, heat the ghee over medium heat. Add the shallots and leeks, and sauté, stirring occasionally, until softened and translucent, about 10 minutes.
- Combine the spaghetti squash, cream sauce, leek mixture, dill and cooked sausage/chicken if using. Season to taste with salt or additional Herbamare.
- Bake until hot and the squash is fully cooked, about 30 minutes.
Notes
Ever-so-slightly undercook the squash. It should have a slight crunch, and not be mushy. The squash will continue to soften while the casserole is baking. The casserole can be assembled ahead of time and stored in the fridge. Before serving, place in the oven. You will need to increase the baking time by likely 15-20 minutes.
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Reader Interactions
19 Comments
DawnaThank you for posting this amazing comfort food recipe Lauren! My family loved it! I made 3 separate dishes to accommodate the needs of different family members. I loved the recommended approach of cutting the spaghetti squash in rounds. It really does reduce the water! I started making this the day before by boiling a whole chicken and shredding it. I also made the spaghetti squash and steamed the veggies that same day. Then, I prepared the remaining steps of the recipe the following day. It is time consuming, but worth it!
1) For my daughter, son-in-law, and grandson: I made this recipe using shredded chicken, Bragg’s 24 herbs & spices (since I couldn’t find Herbamare) and added extra coconut milk, and steamed asparagus.
2) Because of my husband having to reduce his purine intake, I omitted the cauliflower and just added more parsnips.
3) I eat a plant-based diet, so I made a serving like #1 without the chicken.
reply to this comment
- Lara Lyndy
Hi, I just found your recipes and specifically your casseroles, how wonderful. I’ve made this one twice and the perfect paleo one as well. They are really good and I really enjoy them. When I make this one it’s much thicker than your photo. I still like it very much though but I wonder what I’m doing differently than you. I add shredded chicken. My “sauce” is pretty thick, I can’t make it in my blended blender with the amounts of the recipe. I need to add more liquid. I wonder if my ½ of a cauliflower is more than yours, maybe a bigger one. I wonder how many cups of cauliflower it should be. Anyhow, I enjoy
this like I said yet wonder why mine seems more heavy when yours seems kind of light with a nice sauce, Thank you so much for all of the recipes, especially the amazing casseroles! I’m just making casseroles every week right now! I’m trying other recipes as well. Thank you. Take care.reply to this comment
- Lara Lyndy
Hi, I just found your recipes and specifically your casseroles, how wonderful. I’ve made this one twice and the perfect paleo one as well. They are really good and I really enjoy them. When I make this one it’s much thicker than your photo. I still like it very much though but I wonder what I’m doing differently than you. I add shredded chicken. My “sauce” is pretty thick, I can’t make it in my blended blender with the amounts of the recipe. I need to add more liquid. I wonder if my ½ of a cauliflower is more than yours, maybe a bigger one. I wonder how many cups of cauliflower it should be. Anyhow, I enjoy
this like I said yet wonder why mine seems more heavy when yours seems kind of light with a nice sauce, Thank you so much for all of the recipes, especially the amazing casseroles! I’m just making casseroles every week right now! I’m trying other recipes as well. Thank you. Take care.reply to this comment
- Lara Lyndy
Thank you Lauren,
I recently found your website and specially your casserole recipes and they are so good and I’m so happy to have found you and them. I’ve made the Perfect Paleo and also this one. I’ve made this one twice now so obviously I really like it. Mine doesn’t come out looking like yours at all. I add shredded chicken to mine as you suggested in the amounts you say to. I have a question, my ‘sauce’ comes out quite think, I can’t use my bluntest blender for it and I wonder if my ‘half of a head of cauliflower’ is more than yours is? How many cups would you say it is in raw cut florets? I find this helpful with eh parsnips, you give the cup amount. Maybe it doesn’t matter, it’s really good anyway…and I plan to keep making it. I just wonder why mine doesn’t look like yours at all and mine ends up being about 6 servings! Thank you again, for everything you’re giving to us to help our health and wellbeing.reply to this comment
- Lauren Geertsen
Hi Lara! I’m glad you like this recipe. If you want to have the sauce a bit thinner, you can add a little bit of chicken or veggie broth to it. It’s quite a flexible recipe which is why I didn’t give specific measurements for the veggies.
reply to this comment
- Lara
Thank you. I just made this again, and now see your reply from last year.
I added chopped spinach this time. It is a flexible recipe and I appreciate that as I new feel a little more comfortable and confident in the kitchen. Your recipes are great, easy, tasty, cozy…Take good care.reply to this comment
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