Spaghetti Squash Casserole

SPAGHETTI SQUASH CASSEROLE

spaghetti squash casserole

This Spaghetti Squash Casserole is so saucy and delicious packed with goodness. It is creamy but yet still healthy with a dairy-free, gluten free, Whole 30 sauce. You won’t even notice that the spaghetti squash is not real noodles! 

INGREDIENTS:

  • 1 Spaghetti Squash
  • 4 cups of Broccoli Florets
  • 1 lb Ground Italian Sausage
  • 2 cups Mushrooms
  • 1/4 cup Arrowroot Flour
  • 2 tbsp Minced Garlic
  • 16 oz Coconut Milk
  • Salt and Pepper

INSTRUCTIONS:

  • Preheat oven to 425° Fahrenheit.
  • Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.
  • While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. 
  • Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425°.
  • While the squash is cooling, prepare the sauce by whisking together coconut milk and arrowroot flour in a bowl or jar and set aside.
  • Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
  • Next, whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. Keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper. 
  • Now, put it all together. With a fork, scrape out the spaghetti squash “noodles” into a medium casserole dish. Add the cooked sausage, broccoli, and sauce. Mix everything together well.
  • Place back in the oven to bake for 15 more minutes.
  • Remove and serve.
spaghetti squash casserole

Spaghetti Squash Casserole

This Spaghetti Squash Casserole is so saucy and delicious packed the goodness. It is creamy but yet still healthy with a dairy-free, gluten free, Whole30 sauce. You won't even notice that the spaghetti squash is not real noodles.
Prep Time 5 mins
Cook Time 55 mins
Course Dinner, Main Course
Servings 6

Ingredients
  

  • 1 Spaghetti Squash Medium
  • 4 cups Broccoli Florets
  • 1 lb Ground Sausage Italian
  • 2 cups Mushrooms sliced
  • 1/4 cup Arrowroot
  • 2 tbsp Garlic minced
  • 16 oz Coconut Milk
  • Salt & Pepper

Instructions
 

  • Preheat oven to 425° Fahrenheit.
  • Slice the spaghetti squash lengthwise and scoop out the seeds.
  • Place the two halves face-down on a baking sheet and bake for 30 minutes.
  • While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. 
  • Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425°.
  • While the squash is cooling, prepare the sauce by whisking together coconut milk and arrowroot flour in a bowl or jar and set aside.Heat the same pan you cooked the sausage in over medium heat.
  • Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
  • Next, whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. Keep stirring to prevent burning.
  • After 2 minutes turn heat off and stir in salt and pepper. Now, put it all together. With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Add the cooked sausage, broccoli, and sauce. Mix everything together well.
  • Place back in the oven to bake for 15 more minutes.
  • Remove and serve.
Keyword Comfort Food, dairy free, Freezer Food, Gluten Free, healthy, meal prep, Paleo, Whole30
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