45+ Delicious Sunday Paleo Casserole Recipes for a Perfect Dinner

Sundays are a time to gather around the table, share stories, and enjoy comforting meals that warm both the heart and the soul.

For those following a paleo diet or simply looking for healthier options that don’t compromise on flavor, a hearty casserole can be the perfect solution.

Casseroles are convenient, delicious, and often made in one dish, making cleanup a breeze—ideal for a relaxed Sunday meal.

Whether you crave a meaty, cheesy dish or a veggie-packed meal with rich, robust flavors, there’s a paleo casserole recipe here to suit your needs.

In this comprehensive guide, we’ve rounded up 45+ of the best Sunday paleo casserole recipes that cater to all tastes and preferences.

From comforting classics like shepherd’s pie to creative takes on lasagna and more, these recipes prove that healthy eating can be both satisfying and full of flavor.

Prepare to have your Sundays transformed with these nourishing and easy-to-make paleo casseroles that your whole family will love.

45+ Delicious Sunday Paleo Casserole Recipes for a Perfect Dinner

A Sunday filled with the rich, savory flavors of a homemade casserole is the perfect way to wind down the week and prepare for the days ahead.

With 45+ paleo casserole recipes to choose from, you have an extensive selection that promises to cater to everyone’s taste.

Whether you’re looking for something hearty, something fresh and green, or a dish with a touch of sweetness, these recipes will ensure your Sunday dinners are not only healthy but also mouthwatering and memorable.

These paleo casseroles are designed to be simple, nutritious, and completely satisfying.

So, why not pick a few recipes and make your Sundays a cherished tradition filled with good food and good company?

Paleo Chicken and Sweet Potato Casserole

This hearty, comforting casserole is perfect for a Sunday meal, combining the earthy sweetness of sweet potatoes with tender chicken and a blend of aromatic herbs and spices. It’s nutrient-dense and satisfying, ensuring you stay full and energized throughout the day.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil or avocado oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with a bit of oil or cooking spray.
2. In a large mixing bowl, toss the cubed sweet potatoes with 1 tbsp of olive oil, salt, and pepper. Spread evenly in the prepared baking dish and bake for 15 minutes.
3. While the sweet potatoes are baking, heat the remaining oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally until browned. Add the minced garlic and cook for an additional minute. Season with smoked paprika, thyme, salt, and pepper.
4. Add the mushrooms and broccoli to the skillet, cooking for another 2-3 minutes until tender. Pour in the coconut milk and stir to combine.
5. Remove the baking dish from the oven and layer the cooked chicken and vegetable mixture over the sweet potatoes. Return to the oven and bake for another 15-20 minutes, or until everything is thoroughly heated and the sweet potatoes are soft.
6. Serve warm, garnished with fresh parsley.

This paleo casserole offers the best of both worlds: a rich and filling dish that supports a balanced diet. The sweet potatoes provide complex carbohydrates for energy, while the chicken and vegetables supply protein and essential nutrients. It’s a great way to start your Sunday with a nourishing, one-pan meal that’s easy to prepare and even easier to enjoy.

Paleo Ground Beef and Cauliflower Casserole

A flavorful, hearty casserole that brings together the rich taste of ground beef and the lightness of cauliflower. Perfect for those following a paleo diet, this dish is packed with protein, fiber, and healthy fats.

Ingredients

• 1 lb ground beef
• 1 head of cauliflower, chopped into florets
• 1/2 cup chopped spinach or kale
• 1/2 cup unsweetened coconut milk
• 1 tbsp tomato paste
• 1 tbsp olive oil or ghee
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with oil.
2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat and add the tomato paste, garlic powder, onion powder, oregano, salt, and black pepper. Stir well and let simmer for 3-4 minutes. Set aside.
3. Steam or boil the cauliflower florets for 5-6 minutes until fork-tender. Drain and mash in a mixing bowl, adding coconut milk and season with salt and pepper.
4. Spread the mashed cauliflower into the prepared baking dish, smoothing it out evenly. Layer the seasoned ground beef over the cauliflower. Sprinkle chopped spinach or kale on top.
5. Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbling.
6. Remove from oven and let cool for a few minutes before serving. Garnish with fresh basil.

This paleo casserole is a complete meal, blending protein-rich beef with the nutrient-dense power of cauliflower and leafy greens. The coconut milk adds a subtle creaminess, enhancing the dish without any dairy. This comforting meal is perfect for warming up your Sunday with its bold, satisfying flavors.

Paleo Egg and Veggie Breakfast Casserole

A perfect start to your Sunday morning, this breakfast casserole is full of protein, vitamins, and healthy fats. Packed with veggies, eggs, and savory seasonings, it’s a great way to fuel up for the day ahead.

Ingredients

• 8 large eggs
• 1 cup spinach, chopped
• 1/2 bell pepper, diced
• 1/2 onion, finely chopped
• 1/2 cup diced zucchini
• 1/4 cup unsweetened coconut milk
• 2 tbsp fresh cilantro, chopped
• 1/2 tsp cumin
• Salt and black pepper to taste
• 2 tbsp ghee or avocado oil

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with ghee or oil.
2. In a large skillet, heat the ghee over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes until softened. Add the zucchini and cook for another 2 minutes. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly.
3. In a mixing bowl, whisk the eggs with the coconut milk, cumin, salt, and black pepper.
4. Add the sautéed vegetable mixture to the bowl and mix well. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 25-30 minutes or until the eggs are fully set and the top is golden brown.
6. Let the casserole cool for a few minutes, slice, and serve warm, garnished with cilantro.

This egg and veggie breakfast casserole is perfect for a wholesome Sunday brunch. It offers a well-balanced blend of proteins, vitamins, and essential nutrients to jump-start your day. The combination of eggs, vegetables, and light coconut milk makes it both filling and nourishing, providing long-lasting energy without a heavy feeling.

Paleo Spinach and Bacon Breakfast Casserole

This paleo-friendly breakfast casserole brings together crispy bacon, nutrient-rich spinach, and eggs for a simple yet delicious start to your Sunday. It’s rich in healthy fats and protein, making it perfect for fueling your day.

Ingredients

• 8 large eggs
• 1 cup fresh spinach, chopped
• 4 slices of bacon, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup coconut milk
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with a bit of ghee or avocado oil.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels. Leave about 1 tbsp of bacon fat in the pan.
3. Add the cherry tomatoes and spinach to the skillet and sauté for 2-3 minutes until the spinach is wilted and the tomatoes are softened. Remove from heat.
4. In a large bowl, whisk the eggs with coconut milk, garlic powder, paprika, salt, and black pepper. Stir in the bacon and sautéed vegetable mixture.
5. Pour the egg mixture into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes or until the center is set and the top is golden brown.
7. Let cool for a few minutes before slicing. Garnish with chopped chives before serving.

This casserole is a delightful way to enjoy breakfast with the perfect balance of protein, fiber, and flavor. The combination of bacon and spinach delivers a satisfying mix of salty, savory, and fresh notes, making this dish a crowd-pleaser on any Sunday morning.

Paleo Butternut Squash and Sage Casserole

This paleo casserole is a hearty, fall-inspired dish that pairs sweet butternut squash with savory sage and ground turkey for a comforting Sunday dinner. The mix of flavors and textures makes it both delicious and nourishing.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 lb ground turkey
• 1/2 cup coconut milk
• 2 tbsp fresh sage, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• 2 tbsp avocado oil

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with a bit of avocado oil.
2. Toss the butternut squash cubes in 1 tbsp of avocado oil and season with salt and pepper. Spread them evenly in the prepared baking dish and bake for 20 minutes.
3. In a large skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spoon. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
4. Stir in the chopped sage, cinnamon, and nutmeg. Add the coconut milk and mix well.
5. Remove the baking dish from the oven and spread the turkey mixture over the butternut squash. Return to the oven and bake for an additional 15-20 minutes.
6. Let rest for a few minutes before serving. Top with extra sage if desired.

The sweetness of the butternut squash complements the ground turkey perfectly, creating a dish that’s full of rich, complex flavors. This casserole is an ideal way to enjoy a paleo-friendly Sunday meal that’s both hearty and full of seasonal ingredients.

Paleo Shrimp and Cauliflower Rice Casserole

For a twist on the traditional casserole, this dish features shrimp combined with cauliflower rice, fresh vegetables, and paleo-friendly seasonings. It’s light yet satisfying, making it a perfect choice for a refreshing Sunday dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cups cauliflower rice
• 1 cup bell peppers, diced
• 1/2 cup green peas
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp turmeric
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, add 1 tbsp of olive oil and sauté the garlic for 1 minute. Add the diced bell peppers and green peas and cook for 2-3 minutes.
3. Add the cauliflower rice to the skillet and cook for another 4-5 minutes, stirring frequently until tender. Stir in the paprika, turmeric, salt, and black pepper.
4. In a separate skillet, cook the shrimp over medium-high heat for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and set aside.
5. Add the shrimp to the cauliflower rice mixture and pour in the coconut milk. Stir well.
6. Transfer the mixture into the prepared baking dish and spread evenly. Bake for 15-20 minutes, until the top is golden and the flavors are well combined.
7. Let cool slightly before serving. Garnish with fresh cilantro.

This shrimp and cauliflower rice casserole offers a light yet satisfying meal, with a balanced combination of protein, healthy fats, and vegetables. It’s ideal for those seeking a paleo dish that feels hearty without being heavy. The use of turmeric and paprika adds a subtle warmth, enhancing the overall flavor profile.

Paleo Pork and Apple Casserole

This savory-sweet casserole combines the flavors of tender pork, sweet apples, and earthy herbs for a hearty and comforting dish. Perfect for a Sunday dinner, this paleo-friendly recipe is both satisfying and nutrient-rich.

Ingredients

• 1 lb pork tenderloin, cut into bite-sized cubes
• 2 large apples, peeled, cored, and chopped
• 1 cup Brussels sprouts, halved
• 1/2 cup sliced red onion
• 1/2 cup chicken broth (low-sodium)
• 2 tbsp ghee or olive oil
• 1/2 tsp dried rosemary
• 1/2 tsp thyme
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with ghee or oil.
2. In a large skillet, heat 1 tbsp of ghee over medium-high heat. Add the pork cubes and season with salt and black pepper. Cook for 5-6 minutes, until the pork is browned and cooked through. Remove from heat and set aside.
3. Add the remaining ghee to the skillet and sauté the red onion for 2-3 minutes. Add the Brussels sprouts and apples and cook for another 4-5 minutes until they start to soften.
4. Stir in the rosemary and thyme. Pour in the chicken broth and let it simmer for 2-3 minutes.
5. Transfer the pork, apples, and Brussels sprouts mixture into the prepared baking dish and spread evenly.
6. Bake for 25-30 minutes, or until the apples are tender and the top begins to brown.
7. Serve warm, garnished with a sprinkle of fresh rosemary if desired.

This casserole is a delightful mix of sweet and savory, making it an excellent choice for a comforting Sunday meal. The pork adds a satisfying protein base, while the apples and Brussels sprouts contribute a lovely balance of sweetness and earthiness. It’s a dish that’s rich in flavors and perfect for showcasing seasonal produce.

Paleo Zucchini and Ground Beef Casserole

A simple yet flavorful dish, this paleo casserole is full of protein and vegetables. The combination of seasoned ground beef, zucchini, and tomato makes it a satisfying and balanced meal perfect for a Sunday family dinner.

Ingredients

• 1 lb ground beef
• 3 medium zucchinis, sliced into thin rounds
• 1/2 cup cherry tomatoes, halved
• 1/2 cup coconut milk
• 1/2 cup chopped fresh basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain excess fat and season with oregano, garlic powder, salt, and black pepper. Set aside.
3. In the prepared baking dish, layer half of the zucchini slices evenly. Spread half of the cooked ground beef mixture over the zucchini. Add half of the cherry tomatoes on top.
4. Repeat with another layer of zucchini, the remaining ground beef, and the remaining cherry tomatoes.
5. Pour the coconut milk evenly over the top layer. Sprinkle with fresh basil.
6. Bake for 20-25 minutes, until the top is golden and the zucchini is tender.
7. Let the casserole rest for a few minutes before serving.

This zucchini and ground beef casserole is a versatile dish that’s both hearty and healthy. The combination of coconut milk and basil adds a touch of creaminess and freshness, making each bite flavorful and satisfying. This dish is perfect for a Sunday dinner, offering a balance of lean protein, healthy fats, and plenty of vegetables.

Paleo Salmon and Asparagus Casserole

This salmon and asparagus casserole is a perfect choice for a lighter Sunday dinner that still satisfies. Packed with omega-3 fatty acids and essential vitamins, this dish is healthy, flavorful, and easy to prepare.

Ingredients

• 1 lb salmon fillet, cut into chunks
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup coconut cream
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh dill
• 2 tbsp lemon juice
• 2 tbsp avocado oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with avocado oil.
2. In a mixing bowl, combine the salmon chunks, asparagus, red bell pepper, lemon juice, garlic powder, salt, and black pepper. Gently toss to combine.
3. Pour the coconut cream over the mixture and stir until everything is evenly coated.
4. Transfer the mixture into the prepared baking dish, spreading it out evenly.
5. Bake for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with chopped fresh dill before serving.

This salmon and asparagus casserole is perfect for a light yet filling Sunday dinner. The salmon provides healthy fats and high-quality protein, while the asparagus adds fiber and vitamins. The touch of coconut cream adds richness without overpowering the dish, making it perfect for those who enjoy paleo-friendly meals full of flavor and nutrition.

Paleo Sweet Potato and Chicken Casserole

This sweet potato and chicken casserole is a hearty, nutritious dish that combines lean protein, complex carbohydrates, and nutrient-rich vegetables. Perfect for a cozy Sunday dinner, it’s both filling and satisfying.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup broccoli florets
• 1/2 cup diced carrots
• 1/2 cup coconut milk
• 1 tbsp fresh thyme, chopped
• 1/2 tsp paprika
• 1/4 tsp turmeric
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chicken pieces and season with salt, black pepper, paprika, and turmeric. Cook for 5-6 minutes, until the chicken is browned and nearly cooked through. Remove from heat.
3. In the same skillet, add the diced carrots and cook for 2-3 minutes. Add the broccoli and cook for an additional 2 minutes until slightly tender. Set aside.
4. In a large mixing bowl, combine the sweet potato cubes, chicken mixture, and vegetables. Pour the coconut milk over the top and mix well.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Bake for 25-30 minutes or until the sweet potatoes are tender and the top is lightly golden.
7. Serve warm, garnished with additional thyme if desired.

This sweet potato and chicken casserole is perfect for those looking for a meal that’s both nutritious and full of flavor. The natural sweetness of the sweet potatoes balances the savory chicken and the blend of spices, creating a dish that is hearty and comforting—ideal for a nourishing Sunday dinner.

Paleo Eggplant and Ground Lamb Casserole

This eggplant and ground lamb casserole is a rich, flavorful dish that’s great for a special Sunday dinner. The combination of tender eggplant and spiced ground lamb is complemented by the tang of tomatoes and fresh herbs, making it a well-rounded, paleo-friendly meal.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 lb ground lamb
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped onion
• 2 tbsp fresh parsley, chopped
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 2 tbsp ghee or olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with ghee or olive oil.
2. In a skillet over medium-high heat, add 1 tbsp of ghee and cook the chopped onion until translucent, about 2-3 minutes. Add the ground lamb, season with cumin, cinnamon, salt, and black pepper, and cook for 5-7 minutes until browned and fully cooked. Stir in the diced tomatoes and cook for another 2 minutes. Remove from heat and set aside.
3. In a separate skillet, heat the remaining ghee and lightly fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
4. In the prepared baking dish, layer half of the eggplant slices, followed by half of the lamb mixture. Repeat with the remaining eggplant and lamb mixture.
5. Bake for 20-25 minutes, or until the top is golden and bubbly.
6. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley.

This eggplant and ground lamb casserole is rich in flavor and textures. The combination of savory lamb with the slightly bitter, caramelized eggplant and the warm spices creates a comforting dish that’s perfect for a relaxed Sunday meal. The freshness of the parsley adds a nice pop of flavor and color to each bite.

Paleo Cauliflower and Sausage Casserole

This paleo-friendly cauliflower and sausage casserole is a simple yet tasty dish that’s perfect for a Sunday dinner. The blend of spicy sausage, tender cauliflower, and fresh herbs provides a satisfying meal that’s full of flavor and nutrients.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 lb Italian-style chicken sausage, casings removed
• 1/2 cup diced bell peppers (any color)
• 1/4 cup chopped green onions
• 1/2 cup coconut milk
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp avocado oil

Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with avocado oil.
2. In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and fully cooked. Add the diced bell peppers and green onions, cooking for an additional 2-3 minutes. Remove from heat.
3. In a separate pot, steam the cauliflower florets until tender, about 5-7 minutes. Drain well and mash slightly with a fork or potato masher.
4. In a large bowl, combine the mashed cauliflower, sausage mixture, coconut milk, oregano, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes, or until the top is golden and the casserole is heated through.
7. Serve warm, garnished with additional chopped green onions if desired.

This cauliflower and sausage casserole is perfect for a cozy Sunday dinner that’s both hearty and light. The combination of spicy sausage and creamy cauliflower creates a satisfying dish that’s full of flavor and easy to make. The coconut milk adds richness without making the dish heavy, while the fresh herbs enhance the overall taste.

Paleo Chicken and Spinach Artichoke Casserole

This chicken and spinach artichoke casserole is a paleo twist on a classic comfort food. With tender chicken, creamy coconut milk, and the earthy flavors of spinach and artichokes, it’s a delicious, nourishing dish that’s perfect for a Sunday dinner.

Ingredients

• 2 large chicken breasts, cooked and shredded
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped (fresh or jarred, drained)
• 1/2 cup coconut cream
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp ghee or olive oil
• 1/4 cup sliced almonds (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with ghee or olive oil.
2. In a large mixing bowl, combine the shredded chicken, chopped spinach, artichoke hearts, coconut cream, garlic powder, oregano, salt, and black pepper. Mix well until all ingredients are evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Bake for 25-30 minutes, or until the top is lightly golden and the casserole is heated through.
5. Let it cool for a few minutes before serving. Garnish with sliced almonds for added crunch.

This chicken and spinach artichoke casserole is both hearty and satisfying. The combination of tender chicken, creamy coconut cream, and the rich flavors of artichokes and spinach makes it a dish that feels indulgent without the use of dairy or grains. The almonds add a delightful crunch, making this a perfect paleo-friendly Sunday meal.

Paleo Beef and Mushroom Shepherd’s Pie

This beef and mushroom shepherd’s pie is a paleo take on the traditional comfort food. Topped with creamy cauliflower mash, it’s a filling and nutrient-packed dish that’s perfect for Sunday family dinners.

Ingredients

• 1 lb ground beef
• 2 cups cauliflower florets
• 1/2 cup coconut milk
• 1 cup mushrooms, sliced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 cup diced onion
• 2 tbsp tomato paste
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp avocado oil or ghee

Instructions

1. Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish with avocado oil or ghee.
2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the diced onion and carrots, cooking for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until they soften.
3. Add the ground beef to the skillet, season with salt, black pepper, and thyme, and cook until browned. Stir in the tomato paste and cook for 2 more minutes. Add the frozen peas and mix well. Remove from heat.
4. In a pot, steam the cauliflower florets until tender, about 5-7 minutes. Drain well and mash with a fork or potato masher. Stir in the coconut milk, salt, and black pepper until smooth and creamy.
5. Transfer the beef and mushroom mixture to the prepared baking dish. Spread the cauliflower mash evenly over the top.
6. Bake for 20-25 minutes or until the top is lightly golden.
7. Serve warm, garnished with fresh parsley.

This beef and mushroom shepherd’s pie is comforting and full of flavor. The creamy cauliflower mash acts as a perfect, paleo-friendly alternative to traditional mashed potatoes, while the seasoned beef and vegetables create a hearty base. It’s an ideal dish to enjoy on a Sunday, combining flavors and textures that are sure to please everyone at the table.

Paleo Spaghetti Squash and Meatball Casserole

This spaghetti squash and meatball casserole is a fun, paleo-friendly twist on spaghetti and meatballs. With tender roasted spaghetti squash and homemade meatballs, it’s a hearty, satisfying dish that’s perfect for a Sunday dinner.

Ingredients

• 1 large spaghetti squash, halved and seeds removed
• 1 lb ground turkey or beef
• 1/2 cup almond flour
• 1 egg
• 1/2 cup marinara sauce (sugar-free, paleo-friendly)
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the spaghetti squash halves with 1 tbsp of olive oil and season with salt and black pepper. Place cut-side down on the baking sheet and roast for 25-30 minutes, or until the squash is tender.
3. In a mixing bowl, combine the ground turkey or beef, almond flour, egg, garlic powder, oregano, salt, and black pepper. Mix until combined, then form into meatballs.
4. In a skillet over medium-high heat, heat 1 tbsp of olive oil and cook the meatballs until browned on all sides and cooked through, about 8-10 minutes.
5. Remove the squash from the oven and use a fork to scrape out the strands into a large bowl.
6. Mix the spaghetti squash strands with the marinara sauce and add the meatballs on top. Transfer to a greased 9×13-inch baking dish and bake for 15 minutes.
7. Garnish with chopped fresh basil before serving.

This spaghetti squash and meatball casserole is an ideal choice for a hearty, comforting, and paleo-friendly Sunday dinner. The spaghetti squash offers a light yet satisfying base, while the meatballs provide the perfect amount of protein. The marinara sauce adds rich flavor, and the fresh basil finishes it with a touch of brightness.

Note: More recipes​ are coming soon!