Leftovers and savoury foods make good breakfast/ brunch foods while on the AIP, but what happens when you want to have something more impressive, especially when entertaining for brunch or if you just feel like having something sweet? Pancakes are lovely but then you’ll have to hover near the stove, flipping and cooking pancake after pancake. I find myself ending up staying in the kitchen cooking while my hungry family chows down their pancakes faster than I can make them! So I wanted something breakfast-y and kid-friendly that could free up my time spent in front of the stove and came up with this recipe. This Baked Breakfast Casserole is relatively easy to assemble and can be popped into the oven while you mingle with guests or do other stuff like spending time with your family.
The microwave oven comes in handy for cooking the spaghetti squash quickly – halved, seeds removed and cooked for 20 to 25 minutes. You could bake the halved spaghetti squash cut side down on a baking sheet in the oven at 350ºF/ 177ºC for 45 minutes if you prefer. Then once it’s cooked, it’s just a matter of scraping the cooked flesh out and storing it in a covered container in the refrigerator until it’s ready to be used. The components of the casserole can also be assembled ahead of time, and mixed together just before baking first thing in the morning.
This is a basic recipe for a sweet breakfast casserole without any added sugars and the only sweeteners used are fruits. I’ve got a couple more in the works and will post them once they’re ready. I hope this recipe helps to expand your AIP breakfast repertoire!
- 4 cups cooked spaghetti squash flesh, drained and flaked
- 1 very ripe plantain, mashed (1 cup)
- 1.5 tsp ground cinnamon
- ¼ tsp ground mace
- ½ cup applesauce
- ½ tsp sea salt
- 1 tsp vanilla extract
- ¼ cup avocado oil
- 1 apple, peeled and diced (1 cup)
- ½ cup raisins
- 2 tbsp gelatin powder
- 2 tbsp tapioca starch/ arrowroot starch
- ½ tsp baking soda
- 1 tsp cream of tartar
- The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
- In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
- The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
- Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.
What a fantastic idea, I can’t wait to try this. I think we can all relate to the whole not being able to make pancakes fast enough situation!!
Just an idea to throw out there for those who don’t like to use microwaves; you could throw the spaghetti squash into your slow cooker before going to bed (just cut in half and scoop out seeds – there’s no need for water in the crock pot, but you could put some in if you’d prefer). In the morning the squash will come out super easily.
That’s a good idea with the slow cooker! I used to have one but not anymore due to lack of counter space!
What type of gelatin powder? The one that’s to thicken like an egg or the other you just add to drinks? New to this…
The one to thicken. If you’re using Great Lakes, use the red can. If it’s the green can it’s called collagen hydrolysate.
Thank you!
This looks so very delicious, and I can’t wait to give it a try. 🙂
This looks good. What is the texture of this casserole when served warm?
Slightly soft, reminds me of a casserole dish/ apple pie filling.
I’m wondering if you could substitute a ripe banana or two for the plantain?
You could try that, the purpose of the plantain is to give it some binding structure. Plantains have a more aromatic and fruity quality, so the taste would be less ‘perfumed’ if bananas were used, I’d think.
Thanks for your quick reply! I don’t often see plantains where I shop but will keep my eyes open for them. I think I’ll wait to make it until I find the plantains. Thanks again!
I usually get them at ethnic grocers or supermarkets, and sometimes they’re known as cooking bananas as well. Hope that helps!
Thanks. I’ve seen them in the past so I know they bring them in now and then. I’ll ask to find out when they will be getting them in again. I look forward to trying this recipe.
Could I used mashed sweet potato if I’m allergic to bananas?
Good question! I’ve not tried with mashed sweet potatoes, I think it might work, just that the taste and texture wouldn’t be the same! I ought to give that a go someday 🙂
About how many spaghetti squashes does it take to get 4 cups? On the apples, are you looking for them to cook down or stay firm? Helps to know what type to buy.
A medium spaghetti squash (~8 inches) should yield 4 cups of flesh. As for apples, any sort of all-purpose apple could do, really. I usually go with McIntosh or Spartan as they are the ones I can find locally.
Looks yummy! Do you have an alternative to avocado oil? Along with nuts and eggs, my son is allergic to avocado. Would olive oil work? I know it’s not AIP, but it would still be paleo. Thanks!!
Olive oil is fine on the AIP! You can try it, though it may impart a slight herb-y flavour! Another alternative would be coconut oil. Just stir it in just before baking. Hope that helps!
I wonder if chopped dried apricots would work. I ran out of raisins
I’ve never tried with chopped dried apricots but it should work just fine!