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
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.
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.
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