Whole30, GF + Dairy-Free)


This creamy garlic spaghetti squash casserole is so saucy and delicious!

This creamy garlic spaghetti squash casserole is so saucy and delicious!

Ingredients

  • 1 medium spaghetti squash
  • 4 cups broccoli florets
  • 1 lb ground Italian sausage (regular breakfast or Chorizo work too)
  • 2 cups mushrooms, diced
  • 1/4 cup arrowroot flour
  • 2 tbsp minced garlic
  • 16 oz coconut milk
  • Salt and pepper (about 1 tsp each)

Instructions

  1. Preheat oven to 425° Fahrenheit.
  2. Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes.
  3. 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. Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.