Get ready for the onslaught of pumpkin recipes. I’m sorry I’m not sorry but it’s fall and it’s time for pumpkin.
While I love pumpkin just as much as the next basic white girl, for some reason I have had a lot of inspiration when it comes to this seasonal squash. It probably helps that I have a stock of like a million cans of pumpkin. I am literally not kidding. Sitting in my linen closet right now is about 40 cans of pumpkin. A few years ago I started stocking up on pumpkin at Aldi because it was only 89 cents. I didn’t stop at a reasonable amount like a normal human being. Nope I kept stocking up like I was preparing for the end of times and all that would be edible was canned pumpkin.
Needless to say, I have a large amount of pumpkin at my disposal and quite a few ideas how to use it up. Pretty much if you need something of the pumpkin variety, keep checking here for the rest of the season. But don’t try and get any of my canned pumpkin. That ish is mine.
I got the idea for this recipe after trying out Julie Bauer’s five ingredient pizza spaghetti pie. If you don’t regularly read PaleOMG or follow Julie’s Instagram/Snapchat you’re missing out on some awesome things. Anyways, after making her recipe a few times I decided to switch it up a little and came up with this pumpkin casserole that is the perfect weeknight meal. Seriously, the hardest part of this recipe is making sure to roast the squash and that is fairly hands off. Roast one on Sunday and then you’re good to go to throw this together.
It also makes some delicious leftovers. Hello dinner AND lunches for the rest of the week!
Creamy Pumpkin Casserole
- 1 medium spaghetti squash
- Italian seasonings/salt and pepper/garlic powder
- 1/2 cup onion, diced
- 2 cloves garlic, diced
- 1 cup canned pumpkin (not pumpkin pie)
- 1/2 cup + 3 tbsp crushed tomatoes
- 2/3 cup full-fat coconut milk (or coconut cream. I like this brand)
- 1 tsp rubbed sage
- 1/2 tsp basil
- 1/2 tsp smoked paprika
- 1 tsp liquid smoke (optional if you want extra smokey flavor. I did)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 eggs, whisked
- Roast the spaghetti squash. Preheat the oven to 425. Slice the stem off the squash and then cut in half. Scoop out the seeds and then rub each half with a little olive oil. Sprinkle with salt and pepper, Italian seasonings, and garlic powder. Roast for about 25 minutes or until the flesh is soft and pulls away from the skin easily. Let the squash cool.
- Saute the onions and garlic while the squash cools. Once the squash is cool, scrape it out into a bowl with a fork. Add the onions and garlic and stir together.
- In a separate bowl add the pumpkin, tomatoes, coconut milk, and seasonings. Stir together until everything is well combined. Add this sauce to the spaghetti squash and stir until everything is well coated.
- Next, add the whisked eggs and stir again until combined. Lightly oil a casserole dish and preheat the oven to 400. Pour the squash mixture and evenly spread it in the casserole dish.
- Cook for 30 to 40 minutes. It’s done once it’s brown around the edges and set in the middle. Let it cool for a few minutes before you cut it and serve it.
If you want, you can prepare the squash a few days before and keep it stored in the fridge until you’re ready. You can also make the casserole beforehand, keep it in the fridge until you’re ready to cook and then throw it in the oven at dinner.