I have a “go-to” potluck dish that I bring to about 90% of the potlucks I attend. It’s super-yummy and people make sure to ask me to bring it. I bring cheesy potatoes (also known as Funeral Potatoes or Wisconsin Potatoes). I make it the night before and put it in the oven about 45 minutes before I’m ready to leave for the potluck.
And at the church where I’m a minister, we have a potluck every other month (becoming every month this year.) Well, I could still make that and NOT eat it, but I figured it would be nice to actually bring something I can eat now that I’m following a more healthy way of eating.
I like the idea of making something the night before. In fact, that’s a requirement. I don’t get up early enough on Sunday morning to get ready and cook as well. I was thinking of bringing the “Yummy Chili” but not everyone can tolerate the spiciness (even though I don’t make it all that spicy) and I thought about bringing “Minestrone Soup” – but then we’d have to get out some paper bowls. So I knew I wanted to make some sort of casserole thing, but I haven’t made anything like that up until now (for my entire 35 days of Whole30 and then moving on to what I’m doing now.)
I found this recipe on Paleo Grubs. I added cheese to mine, so not 100% Paleo. I've made it again for my weekly lunch (and plenty of frozen leftovers for the future as well). I think next time I might add some Red Pepper Flakes for a bit of a kick.
Ingredients: (serves 6)
1 spaghetti squash
2 bunches kale (or bag of kale from store)
1 pound Italian Sausage (or substitute chicken sausage)
2 Tbsp Olive Oil (or olive oil spray)
3 Tbsp Coconut Oil
2 cloves garlic
Sea salt to taste
Italian seasoning (to taste)
¼ tsp garlic salt
¼ tsp Thyme
¼ tsp Basil
½ Cup coconut milk (light)
1/3 cup chicken broth
Mozzarella cheese (optional)
Preheat oven to 400 degrees. Place spaghetti squash in microwave for 3 minutes (to soften and this is optional if you are good cutting the spaghetti squash). Cut the spaghetti squash in half and place on a cookie sheet cut side up. Put olive oil (or spray with olive oil spray) on the top. Put squash in oven for 40 – 50 minutes, or until the spaghetti squash is tender and comes apart easily with a fork. Set it aside for a few minutes to let it cool off a little.
While the spaghetti squash is cooking, sauté onions in coconut oil until translucent. Add garlic and cook for another 3 minutes. If the sausage needs to be cooked, add it to the onions and garlic. I used Open Nature Italian Chicken Sausage (fully cooked) so I didn’t need to cook it.
If you are cooking the sausage, once cooked, remove the sausage mixture into a large mixing bowl and set aside. If using fully-cooked sausage, slice it into ¼ slices and place in large mixing bowl.
Add the kale to the pan that you were cooking the sausage. Add sea salt, garlic salt, and other Italian seasonings and sauté until wilty and then transfer that to the large mixing bowl.
Add the chicken broth and coconut milk to the mixing bowl and stir these together. (For simply a low carb option, you could substitute the coconut milk with heavy whipping cream).
Spray your baking dish with non-stick spray (coconut or olive oil spray). Once the spaghetti squash is cooked and cooled a bit, take a fork and start shredding it into strings.
Add this to the large mixing bowl and stir until it is all blended together. Transfer this entire mixture into a baking dish. Top with mozzarella cheese (optional) and bake for an additional 15 – 20 minutes, until the top has browned.
If going to a potluck, you can make this the night before and put the baking dish in the refrigerator and start to bake about 30 minutes before you are ready to leave.
You can probably add any ground meat to this recipe. Ground beef or ground pork would make a nice choice. Or even purchase the Jennie O sweet Italian Sausage or Spicy Italian Sausage. You'd need to brown these meats first.