Balanced Protein, Carbs, Fats, Sugar, Fiber, and YUM!
As we continue to round the corner toward the holidays, I’ve been thinking the warmth and comfort traditional recipes have offered for years.
I’ve also been thinking about the aftereffects of many of these recipes and wondering, if by playing with them and their ingredients a bit, I could still achieve the same beauty, warmth, decadence, but without the carbs/sugar crash at the end.
I have many memories of my mom’s sideboard filled with all kinds of meats, treats, casseroles and pies. My mom would spend most of the morning preparing, our family would spend about a ½ hour feasting on her food and delicious work, and for a few minutes it was glorious. But as we stepped away from the table, bellies swollen and brains shut down, we would retreat into the den where we would disconnect from each other as we drifted into a food coma.
Over the last few years I’ve been trying out a lot of new recipes that offer a new kind of holiday health to my family, the kind that can stay present with each other through good conversation and activity after our meal.
So when I thought about the Traditional Sweet Potato casserole, I wondered what it would look like to combine high fiber and delicious sweet Pumpkin with equally high fiber but lower sugar Spaghetti Squash, and amp up the protein and fat balance of the dish with luxurious coconut milk, and grass fed butter or ghee and a few scoops of collagen powder.
Y’all this was DEDICANT!!! I’m SUPER happy with the results and excited to serve it to my family this coming holiday season!
About 12 Servings
While this casserole uses alternative sugars that don't spike your glucose levels or cause inflammation like traditional sugars do, it can be made even lower in sugar by reducing the amount of Swerve by half in both the casserole and the topping.
- 3 Cups Roasted Pumpkin (if you’re short on time or desire to ‘cook’ you can absolutely use canned, but I found greater volume and flavor at less cost buying a $4 pumpkin and roasting it from scratch. I linked a video below if you’d like to try it!)
- 1 Whole Spaghetti Squash, roasted *see link to instructional video in ‘recipe tips’
- 2 Scoops CB Supplements Collagen Powder
- ¼ cup Brown Sugar Swerve
- 4 Tbsp Grassfed Butter
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 2 Cage Free Eggs
- ¼ cup full-fat or reduced fat coconut milk
- Dash of Pink Himalyan Salt
- 1 Scoop CB Supplements Collagen
- 2 Tbsp Grassfed Butter
- ¼ cup Brown Sugar Swerve
- ¼ cup Super Fine Almond Flour
- ⅛ cup Nuts (Pecans, Almonds, or Walnuts)
- Dash of Pink Himalayan Salt
- Combine all ingredients into a small mixing bowl.
- With a large fork, incorporate ingredients together. (the butter may give you a hard time at first, but it will soften as you keep working it)
- Once fully combined, set aside
- Preheat oven to 400 degrees
- Combine all ingredients in a food processor. Blend until creamy.
- Pour all ingredients into a 9x9 pan
- Add crumble topping evenly over top of base.
- Bake for 15-25 minutes (or until topping is golden brown)
- Serve Immediately, or keep warm in a 200 degree oven.
You can use full-fat dairy milk, or other alternative milks in this recipe. If you choose to use unsweetened almond or cashew milk, just know that you may have to increase the butter to achieve the same creaminess you would with full fat options.
If it’s not close enough to the original, I’ve included an option to kick up the sweetness with a bit more of the alternative sweetener, Brown Sugar Swerve, that won’t spike your insulin level, but may be just enough to satisfy your traditional sweet tooth.
Video on how to roast a pumpkin:https://www.youtube.com/watch?v=Xs3FM1wzT1g
Video on how to roast a spaghetti squash: https://www.youtube.com/watch?v=pxJZ8DlqliE
Get more Collagen Recipes
I release about one new collagen recipe a week! Until next time.
Nutritional Facts per Serving
Calories: 121 Protein: 4.2g Fat: 9.7g Carbs: 12.8g Fiber: 1.1g Net Carbs: 11.7g Sugar: 1.9g