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Light Spaghetti Squash Casserole with Creamy Dairy-Free Sauce

Jennafer Ashley
  • 70 minutes
  • Serves

INGREDIENTS

1/2 cup

Bell pepper

2 cups

Broccoli florets

1/2 tsp

Garlic

1

Spaghetti squash, large

1

Egg, large

1 tbsp

Dijon mustard

1 tsp

Italian seasoning

1/3 cup

Nutritional yeast

1/2 tsp

Sea salt

2/3 cup

Almond or cashew milk, unsweetened

1

Ghee

1

Casserole dish

1

Parchment paper

Baking sheet

Large mixing bowl

Small saucepan