Sausage Spaghetti Squash Casserole
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In the winter months, there’s nothing I love more than a one-dish meal. Something you throw together, preferably from pre-prepared ingredients, stick in the oven or slow-cooker, and walk away from for a bit. In my case, to curl up under a blanket. I just don’t have the stamina to stand by the stove and juggle a bunch of different sides when it’s so cold! Fortunately, this Sausage Spaghetti Squash Casserole packs all the veggies and comforting flavors I need to stay healthy.
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Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $9.99.
Sausage Spaghetti Squash Casserole
Ingredients
- 1 tablespoon coconut oil
- 8 ounces mushrooms chopped
- 1/4 cup arrowroot powder
- 4 cloves garlic minced
- 2 cups coconut milk
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper omit for AIP
- 1 medium spaghetti squash baked, seeded, and shredded
- 1 large head broccoli chopped
- 1 pound sausage cooked
Equipment
Instructions
- Preheat the oven to 425 degrees F.
- In a saucepan over medium heat, heat the coconut oil. Add the mushrooms and cook until tender, about 3 minutes.
- Stir in the arrowroot and garlic until fragrant, about 1 minute.
- Add the coconut milk and stir constantly until thickened, about 5 minutes. Season with salt and pepper.
- In a casserole dish, toss the squash with the broccoli, sausage, and sauce. Bake 15 minutes, then serve.
Nutrition
Calories: 847kcal | Carbohydrates: 45g | Protein: 31g | Fat: 63g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 65mg | Sodium: 2446mg | Potassium: 1304mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1500IU | Vitamin C: 202.1mg | Calcium: 170mg | Iron: 4.3mg