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
- 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 place in the oven to 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. Reserve at least 1 tbsp of fat in the pan for the sauce you’ll make later.
