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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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.