Creamy Garlic Spaghetti Squash Casserole
Ingredients
The base
-
1
medium
spaghetti squash
-
4
cups
broccoli florets
-
1
lb
ground Italian sausage
-
2
cups
mushrooms, sliced
The sauce
-
¼
cup
arrowroot flour
-
2
tbsp
minced garlic
-
16
oz
coconut milk
-
1
tsp
salt
-
1
tsp
pepper
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash lengthwise, scoop out the seeds, and place the halves face-down on a baking sheet to bake for 25 minutes.
- While the squash is baking, cook the sausage in a pan over medium heat until browned, about 8 minutes. Set aside and reserve some fat in the pan.
- Remove the squash from the oven and let it cool, keeping the oven on.
- Prepare the sauce by whisking together coconut milk and arrowroot flour. In the same pan, cook the mushrooms for 2 minutes, then add minced garlic and cook until fragrant.
- Add the coconut milk mixture to the pan, stirring constantly for about 2 minutes until thickened. Stir in salt and pepper.
- Scrape the spaghetti squash into a casserole dish, mix in the cooked sausage, broccoli, and creamy garlic sauce.
- Bake for an additional 15 minutes and serve.
Nutrition Facts (estimated)
Servings
6
Calories
512
Total fat
41g
Total carbohydrates
25g
Total protein
16g
Sodium
1000mg
Cholesterol
0mg
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