Creamy Spaghetti Squash Casserole
This dairy-free spaghetti squash recipe mixes the yumminess of veggies, proteins, and flavor (garlic!) to create creamy, healthy goodness!
Healthy Spaghetti Squash Casserole
This spaghetti squash recipe proves that healthy food and comfort food really CAN coexist! This recipe is packed with nutrients but also feels like something grandma used to make.
The best part? You can use your own twist on the recipe by subbing out the broccoli with other veggies you enjoy like mushrooms, bell peppers, cauliflower, or sun-dried tomatoes (just a few ideas to get your creative juices flowing!). Or, sub in the pork for a different meat, or none at all.
Enjoy this creamy spaghetti squash casserole!
Creamy Spaghetti Squash Casserole Recipe
SERVINGS: 4
COOK TIME: 1 Hour
7 INGREDIENTS
Ingredients:
1 Spaghetti Squash (medium)
12 ozs Pork Sausage (casings removed)
2 Garlic (cloves, minced)
1 tbsp Arrowroot Powder (a thickener)
1 2/3 cups Organic Coconut Milk (from the can)
4 cups Broccoli (chopped into florets)
Sea Salt & Black Pepper (to taste)
Directions:
Preheat the oven to 425oF (218oC).
Cut the spaghetti squash in half through its belly (the long way!), remove the seeds, and place flesh-side down on a baking sheet lined with parchment paper. Cook for about 30 to 35 minutes, or until cooked through.
While the squash is cooking, cook the sausages over medium heat on a pan. Break them up with the back of a wooden spoon until crumbled and cooked through (about 6 to 8 minutes). Remove from heat and set aside.
Using the same pan, add the garlic and saute for one minute, then add the arrowroot flour. Lower the heat to medium-low and add the coconut milk. Whisk until the arrowroot powder is dissolved and mixed in. Let it simmer until it thickens.
Remove the squash from the oven and use a fork to scrape out the “noodles” and add them to a casserole dish. Top with the sausage, broccoli and sauce and season with sea salt and pepper. Bake for 15 to 20 minutes, or until the broccoli is cooked through.
Remove the casserole from the oven, and divide onto plates. Enjoy!
Recipe Notes:
No Arrowroot Powder?
Use cornstarch, tapioca powder, or brown rice flour instead.
How to Use Casserole Leftovers
Store in an airtight container in the fridge up to three days. Reheat in the oven for 10 to 15 minutes at 350.
Like it Spicy?
Serve with red pepper flakes or hot sauce.
Spaghetti Squash Casserole Nutrition Facts:
Calories 532
Fat 43g
Carbs 24g
Fiber 4g
Sugar 3g
Protein 15g
Did you try the recipe? Did you like it? Let me know! I’d love to hear from you by email at Ashley@AshleyBrownFitnessNutrition.com OR on Instagram at @ashleybrownfitnessnutrition.
Enjoy!