September 24, 2016

Happy fall! I can officially wear a flannel + Uggs without being judged. Yes, Uggs. I know some people are indifferent to them nowadays but I can’t help but love them. I don’t care if every female under the sun owns them. There’s nothing like sliding your toes into those warm, fuzzy boots. I will gladly wear my flannel with my Uggs sipping on a PSL all season long. Lmao. Basic and proud. *Flips hair*

I’m also a huge fan of casseroles this time of year. It’s back to the grind and make ahead meals are a saving grace when it comes to staying on track. This recipe wouldn’t be possible without my major girl-crush Juli from Paleomg. Juli has an incredible paleo food blog and is a published cookbook author.

B + I eat pretty much eat everything in moderation these days but we were strictly paleo for a little over a year. I dealt with some health issues to say the least and my diet was key in my road to feeling like myself again. If you are struggling to lose weight, experience digestive issues, allergies or hormonal imbalances, I would highly recommend looking into a paleo-style diet.

My Spaghetti Squash Bake is adapted from Juli’s famous Pizza Spaghetti Pie. She has since developed several other similar recipes you can find in her book that we also love and make often. I honestly bought her cookbook for the Buffalo Chicken Casserole alone. My casserole has all the flavors of autumn baked to perfection. It also travels well! I made this at my place and brought it over to my parents new apartment down the street. They officially moved out of the home I grew up in so B and I brought over dinner and a bottle of red to celebrate.


2 spaghetti squashes
1 lb sweet Italian sausage
1 Tbsp coconut oil, or preferred cooking oil
1 bunch of kale, about 4 cups, washed and roughly chopped into 1 inch pieces
1 garlic clove, minced
1 cup pumpkin puree
2 Tbsp almond milk
4 eggs, whisked
1 Tbsp maple syrup
1 Tbsp fresh sage, finely chopped
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees. Cut the top and bottom off spaghetti squash, carefully cut in half and scoop out the seeds. Place squash face down on a sheet pan and bake in the oven for 35-45 minutes or until squash is soft. Allow squash to cool face up for 10 minutes. Meanwhile, remove sausage from casing and brown in a cast iron pan over medium heat, breaking up the sausage as it cooks. Remove sausage from the pan and set aside in a large bowl.

Add coconut oil to the skillet and sauté kale and garlic until wilted, about 5 minutes. Remove from heat and add to bowl with sausage. Use a fork to remove spaghetti squash threads from skin and add to bowl with sausage mixture. Add pumpkin, milk, eggs, maple syrup, sage and remaining spices to large bowl and stir until combined. Spread mixture evenly in a 9×12 baking dish and bake for 45 minutes, until golden brown on top. Allow casserole to set for 20 minutes before cutting and serving.

Serves 6-8

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