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Creamy Spaghetti Squash Casserole

Prep Time20 minutes
Cook Time55 minutes
Servings: 6
Calories: 467kcal

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

Calories: 467kcal