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Broccoli Spaghetti Squash Cod Casserole

Prep Time: 15 minutes

|

Cook Time: 50 minutes

234 Calories

|

4 Servings

★★★★☆

Rated by 2 customers

Ingredients

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

Directions

Step 1

1. Preheat the oven to 400° F. Prepare a baking sheet with parchment paper.

Step 2

Slice the spaghetti squash in half and remove the seeds.

Step 3

Place the squash on the prepared baking sheet, flesh side up. Sprinkle with extra virgin olive oil, salt and pepper.

Step 4

Bake at 400° F 40 minutes until squash is tender.

Step 5

While the spaghetti squash cools, place the broccoli florets and sundried tomatoes in a large mixing bowl.

Step 6

Cut the cod filets into 1 inch pieces and place in the bowl. Set aside.

Step 7

Place almond milk, almond flour, garlic powder and egg in a saucepan. Whisk the ingredients together while you bring the sauce to a boil.

Step 8

Once the liquid starts to boil, reduce to medium simmer.

Step 9

Simmer 5 minutes.

Step 10

Remove the flesh of the spaghetti squash and add to the mixing bowl.

Step 11

Pour the sauce over the ingredients and mix well.

Step 12

Transfer the contents from the bowl to an 8”x8” casserole dish.

Step 13

Bake at 375° F 25 minutes.

Step 13

Nutrition Facts

Serving Size4
Calories234
Amount/Serving% Daily Value
Carbs-
Fat-
Protein-

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!

Broccoli Spaghetti Squash Cod Casserole

Prep Time: 15 minutes 

Cook Time: 50 minutes 

Yield: 4 servings  

Ingredients 

  • 4 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 

How to Make It

1. Preheat the oven to 400 F. Prepare a baking sheet with parchment paper.  

2. 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.  

3. Bake at 400 F 40 minutes until squash is tender. 

4. 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. 

5. 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. 

6. Remove the flesh of the spaghetti squash and add to the mixing bowl. 

7. Pour the sauce over the ingredients and mix well. 

8. Transfer the contents from the bowl to an 8”x8” casserole dish.  

9. Bake at 375 F 25 minutes.  

Cod Casserole