Creamy Spaghetti Squash Casserole
This spaghetti squash casserole is absolutely packed with delicious flavor and nutrients. Plus, it's totally gluten free AND dairy free! Your family will love the veggies in this one, and you'll love knowing that you're feeding them clean, happy ingredients.
Spaghetti squash is surprisingly easy to make (I'll show you exactly how to cook it!) and seamlessly takes the place of real spaghetti in this casserole. So, add these few ingredients to your next grocery list and throw together this future family favorite meal!
🍽️TIP: This spaghetti squash casserole recipe is from week 10 of our Whole Foods Made Easy Series!
Spaghetti Squash Casserole Ingredients
- Large spaghetti squash
- Broccoli
- Sliced mushrooms
- Ground sausage (you can use Italian, breakfast, or chorizo – whatever you have on hand!)
- Cornstarch
- Minced garlic
- Unsweetened coconut milk
- Salt & pepper
How to Cook Spaghetti Squash
To cook your spaghetti squash, start by preheating your oven to 400°. Slice the squash lengthwise. Depending on the size of your squash, you might need to slice half, flip it over, and slice the other half – pulling apart at the stem.
To make cutting spaghetti squash open easier, use a fork to poke holes lengthwise along the whole squash – almost like a dotted line to cut later. Then, place on a microwave-safe plate and microwave 4-5 minutes. This softens the squash just enough to make it nice and easy to slice open!
Using a spoon, scoop out the seeds and strings. You may feel like you're getting ready to carve a pumpkin! Place the halves face-down onto a baking sheet lined with parchment paper. Bake 25-30 minutes.
How to Make A Spaghetti Squash Casserole
While the squash is cooking, heat a large skillet over medium heat and cook the sausage until brown and crumbly (about 8 minutes). Remove the sausage from the pan and, if possible, reserve around 1 tablespoon of fat in the pan for the sauce.
Whisk together a can of unsweetened coconut milk and 1/4 cup cornstarch.
In the same pan, cook mushrooms over medium heat. Sauté until the mushrooms soften. Add your minced garlic and cook an additional 1-2 minutes.
Whisk the coconut milk mixture one more time and add to the pan. Stir constantly for 2 minutes while the sauce thickens. Then, turn the stove off and stir in salt and pepper to taste.
Once the squash is cooled, use a fork to scrape out the “noodles” into a casserole dish. Stir in cooked sausage, broccoli florets, and creamy garlic sauce. Mix everything together.
Bake casserole 15 minutes or until bubbly. Serve warm and enjoy!
Creamy Spaghetti Squash Casserole
Ingredients
- 1 large spaghetti squash
- 4 cups broccoli florets
- 2 cups sliced mushrooms
- 1 lb ground sausage (Italian, breakfast, or chorizo)
- ¼ cup cornstarch
- 3 cloves garlic, minced
- 16 oz can unsweetened coconut milk
- salt and ground black pepper
Instructions
- Preheat oven to 400℉. Slice spaghetti squash lengthwise, and scoop out seeds.
- Place both halves face-down onto a baking sheet; bake 25 minutes.
- While the squash is cooking, heat a large pan over medium heat and add the sausage. Cook until browned and crumbly, about 8 minutes.
- Remove from pan, and set aside. Reserve at least 1 tablespoon of fat in the pan for the sauce.
- Remove spaghetti squash from oven, and set aside to cool.
- Prepare sauce by whisking together coconut milk and cornstarch.
- Heat the same pan you cooked the sausage in over medium heat; add mushrooms, and cook until they begin to soften. Stir in garlic, and cook about 1-2 minutes, until fragrant.
- Whisk the coconut milk mixture again, and add to pan, stirring constantly 2 minutes. The sauce will bubble and thicken. After 2 minutes turn off stove, and stir in salt and pepper to taste.
- With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Stir in the cooked sausage, broccoli, and creamy garlic sauce; mix well. Bake an additional 15 minutes or until bubbly.
Nutrition
Streamline your meal planning with the Whole Foods Menu Plan! This plan makes it easy to feed your family with meals that can be prepped in under 20 minutes, making yummy (and healthy) meals on your table each night even easier. The Whole Foods Menu Plan was designed with recipes full of fresh ingredients that are either minimally processed or not processed at all. Whole foods include fruits, vegetables, legumes, nuts, seeds, whole grains, meat, fish, and eggs.
The Whole Foods Menu plan has 12 weekly menus with 72 recipe cards, so you can easily keep track of all the recipes and save time in the kitchen. It is perfect for busy families who like to eat healthy and those who want to minimize their grocery bills while still eating delicious homemade meals.
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Linda DeYoung says
THANKS, love all your recipes, just ordered the Whole Foods!
Katelyn - PPP Team says
Yay, we hope you love it as much as we do Linda!