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Creamy garlic spaghetti squash casserole with broccoli and mushrooms in a baking dish.
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Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30, GF + Dairy-Free)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450
A flavorful, dairy-free casserole combining spaghetti squash, sausage, broccoli, and a creamy garlic sauce, perfect for a healthy, paleo-friendly meal.

Ingredients

Vegetables

  • 1 medium spaghetti squash
  • 4 cups broccoli florets
  • 2 cups mushrooms, sliced

Meat

  • 1 lb ground Italian sausage

Pantry Items

  • 1/4 cup arrowroot flour
  • 2 tbsp minced garlic
  • 16 oz coconut milk
  • about 1 tsp salt
  • about 1 tsp pepper

Instructions 

  • Preheat oven to 400°F (200°C). Slice squash, remove seeds, and bake for 25 minutes.
  • Cook sausage in a pan until browned, then set aside. Reserve 1 tbsp fat.
  • Cool squash, then scrape out noodles. Prepare sauce by whisking coconut milk and arrowroot.
  • Sauté mushrooms and garlic in reserved fat until fragrant. Add coconut mixture, cook until thickened, then season with salt and pepper.
  • Combine squash noodles, sausage, broccoli, and sauce in a dish. Bake for 15 minutes and serve.

Notes

Ensure to scrape noodles thoroughly and adjust seasoning to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Dairy-Free, Paleo, Spaghetti Squash

Nutrition

Calories: 450kcal | Carbohydrates: 40g | Protein: 25g | Fat: 25g | Sodium: 800mg