- 2 cups acorn or butternut squash, peeled and diced
- 1/2 teaspoon Herbamare or Himalayan rock salt
- 1/4 teaspoon freshly ground pepper
- 1 yellow onion, sliced thin
- 1 medium zucchini, cut into 1/2” thick slices
- 1 large tomato, cut into 1/2” thick slices
- 1 small eggplant, cut into 1/4” thick slices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2-1 cup of your favorite pasta sauce
- 1/2 cup nutritional yeast
- 1/2 cup coarsely ground nuts – I used a mixture of almonds and pumpkin seeds
- 1/4 cup coconut oil, melted
- 1 tablespoon gluten-free stone ground mustard
- 3/4 teaspoon Herbamare
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- Preheat oven to 350F and lightly oil a 3 quart (3L) casserole dish with a dab of coconut oil.
- Squash layer: Cook cubed squash in boiling water for 3 minutes until slightly softened. Drain, toss with herbamare and pepper and place at the bottom of the prepared casserole dish.
- Sirloin layer: Heat coconut oil in a large frying pan on medium-high heat. Add beef and cook for 1 minute per side. You just want them to be browned only! Place browned strips on top of squash.
- Vegetable layer: Return frying pan to heat and reduce to medium-low. Sauté onion for 5-8 minutes, until softened. Place on top of beef then layer the remaining vegetables on top. Sprinkle with oregano and basil. Cover with pasta sauce. I used 1/2 cup because it’s all I had, but wish there was just a bit more in this casserole.
- Cheesy topping: Combine all ingredients in a small bowl and stir until incorporated. Crumble over top of casserole.
- Bake uncovered in preheated oven for 1 hour until golden on top and heated through.
Spread the love, earn karma points:
Nutrition Information Per Serving
- Calories: 340
- Calories from Fat: 153
- Total Fat: 17
- Saturated Fat: 8.9 g
- Cholesterol: 63> mg
- Sodium: 490 mg
- Carbs: 19.4 g
- Dietary Fiber: 7.2 g
- Net Carbs: 12.2 g
- Sugars: 5.3 g
- Protein: 30.2 g