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.
3cups3 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!)
1Whole Spaghetti Squash, roasted (see video below)
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.
Base
Preheat oven to 400 degrees.
Combine all ingredients in a food processor, blend until creamy.
Pour all ingredients into a 9×9 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
Notes
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.