Sweet Potato "Spaghetti" Casserole
There’s nothing I love more than homemade spaghetti and meatballs! But let’s face it, my stomach doesn’t always enjoy the bloat afterwards! That’s why I love this healthy, but tasty, alternative. Sweet potatoes are a great source of complex carbohydrates, which means less sugar, more nutrients, and a meal that will keep you feeling full longer than with traditional noodles.
The yellow sweet potato is slightly firmer than its cousin, the orange yam, so you’ll notice a little bit of a crunchy texture paired with the warm, ground meat. Top with a gluten-free, no sugar added marinara sauce for a gluten-free and paleo-friendly meal the whole family will love!
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- 1 Large Sweet Potato
- ½ Sweet Onion
- 1 Teaspoon Garlic, minced
- ½ Cup Cherry Tomatoes
- ½ Cup Mozzarella Cheese
- 1 Pound Ground Chicken
- Salt, to taste
- Pepper, to taste
- 1 Cup Marinara Sauce
- 3 Tablespoons Olive Oil, split
Steps to Prepare
- Preheat oven to 350 degrees F.
- Peel sweet potato and cut off both ends, creating a flat edge. Make sure the potato is thin enough to fit through the Veggie Bullet Spiralizer chute. Spiralize using the Veggie Bullet into a medium size bowl and set aside.
- Shred a block of mozzarella into a small bowl using the Veggie Bullet's Shredding Blade and set aside.
- Quarter cherry tomatoes using a paring knife if not already done.
- Cut onion in half, remove outer layer, and slice using the Veggie Bullet's Slicer Blade into a medium size bowl.
- Heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sliced onion to the pan and sauté for 2 to 3 minutes.
- Add ground chicken and season with salt and pepper. Cook for 8 to 10 minutes, breaking the ground chicken into pieces and cooking until no longer pink.
- Transfer the cooked meat to an 8x8 oven-safe casserole dish.
- In the same cooking pan over medium high heat, add 1 tablespoon of olive oil and cook spiralized sweet potato for 8 to 10 minutes, or until tender.
- Transfer the cooked potatoes to the casserole dish, layering the "noodles" evenly on top of the meat.
- Top with fresh marinara sauce, shredded mozzarella, and tomatoes and bake for 10 minutes.
- Remove from the oven, and let it sit out for 2 to 3 minutes before digging in.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.