Broccoli Spaghetti Squash Cod Casserole
Creamy, spaghetti squash with cod casserole! Packed with broccoli and sundried tomatoes, this Whole30 meal is high in protein, omega-3’s and tasty! As good as mac and cheese!
4 Sizzlefish cod filets, thawed
1 small spaghetti squash
8 ounces broccoli florets
¼ cup sundried tomatoes, oil drained
2 cups unsweetened almond milk
1 large egg
2 tbsp. almond flour
1 tsp. garlic powder
salt & pepper to taste
parsley for garnish
extra virgin olive oil for baking
1. Preheat the oven to 400° F. Prepare a baking sheet with parchment paper.
Slice the spaghetti squash in half and remove the seeds.
Place the squash on the prepared baking sheet, flesh side up. Sprinkle with extra virgin olive oil, salt and pepper.
Bake at 400° F 40 minutes until squash is tender.
While the spaghetti squash cools, place the broccoli florets and sundried tomatoes in a large mixing bowl.
Cut the cod filets into 1 inch pieces and place in the bowl. Set aside.
Place almond milk, almond flour, garlic powder and egg in a saucepan. Whisk the ingredients together while you bring the sauce to a boil.
Once the liquid starts to boil, reduce to medium simmer.
Simmer 5 minutes.
Remove the flesh of the spaghetti squash and add to the mixing bowl.
Pour the sauce over the ingredients and mix well.
Transfer the contents from the bowl to an 8”x8” casserole dish.
Bake at 375° F 25 minutes.