Sweet Potato "Spaghetti" Casserole

Veggie Bullet - 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! Which is why I love this healthy, but tasty, alternative. Sweet potatoes are a great source of complex carbohydrates which mean lower sugar, more nutrients, and a meal that will keep you feeling full longer than traditional noodles. This will be your new favorite family meal. The yellow sweet potato is a bit firmer than it’s cousin the orange yam, so you’ll notice a little bit of a crunchy texture paired with the warm, ground meat. I recommend using a gluten-free, no sugar-added marinara like Cucina Antica Tomato Basil to keep the entire dish gluten-free and paleo-friendly.

Yields: 4 servings



  1. Preheat oven to 350 degrees F.
  2. 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 Veggie Bullet (view demo videos here). Set aside.
  3. Cut onion in half, remove outer layer, and slice using the Veggie Bullet.
  4. Shred a block of mozzarella using the Veggie Bullet.
  5. Quarter cherry tomatoes using a paring knife if not already done.
  6. Heat 2 tbsp. of olive oil over medium high heat. Add minced garlic and sliced onion to the pan and sauté for 2-3 minutes.
  7. Add ground chicken and season with salt and pepper. Cook 8-10 minutes, breaking the ground chicken into pieces, cooking until no longer pink.
  8. Transfer the cooked meat to an 8x8 oven-safe casserole dish.
  9. In the same cooking pan over medium high heat, add 1 tbsp. olive oil and cook spiralized sweet potato for 8-10 minutes or until tender.
  10. Transfer the cooked potatoes to the casserole dish, layering the "noodles" evenly on top of the meat.
  11. Top with fresh marinara sauce, shredded mozzarella, and tomatoes.
  12. Bake 10 minutes.
  13. Remove from the oven, allow to cook 2-3 minutes, and enjoy!