Post by Loupy on Feb 24, 2019 20:22:40 GMT -7
Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30, GF + Dairy-Free)
From:Justin & Erica @ realsimplegood.com/creamy-garlic-spaghetti-squash-casserole/
This creamy garlic spaghetti squash casserole is so saucy and delicious! Do you long for a creamy, dairy-free sauce packed with garlicky goodness? Well, look no more! Plus, this dish is made with spaghetti squash, which is a much healthier casserole option. Go ahead, get your squash on, and make a big old pan of this filling and flavorful casserole!
Prep time: 5 min
Cook time: 55 min
Total time: 1 hr
Servings: 6
Ingredients:
1 medium spaghetti squash
4 cups broccoli florets
1 lb sausage (spicy Italian or Chorizo are excellent choices)
2 cups mushrooms, diced
1/4 cup arrowroot flour
2 tbsp minced garlic
16 oz coconut milk
Salt and pepper (about 1 tsp each)
Instructions
Preheat oven to 425° Fahrenheit.
Slice the spaghetti squash lengthwise and scoop out the seeds.
Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes.
While the squash is cooking, get the sausage going.
Heat a large pan over medium heat and add in the sausage.
Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes.
Remove from pan and set aside.
Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.
Remove squash from oven after 30 minutes and set aside to cool.
Keep the oven on at 425°.
While the squash is cooling, prepare the creamy garlic sauce.
Heat the same pan you cooked the sausage in over medium heat.
Once hot, add mushrooms and cook until they begin to soften, about 2 minutes.
Add in the arrowroot flour and minced garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
Next, add in coconut milk, stirring constantly for 2 minutes.
Be sure to mix well to dissolve all of the flour into the milk (you don't want any flour clumps).
Use a whisk to mix if needed.
The sauce will bubble and thicken, keep stirring to prevent burning.
After 2 minutes turn heat down to low and simmer.
Stir in salt and pepper.
Now, put it all together.
With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish.
Add the cooked sausage, broccoli, and creamy garlic sauce.
Mix everything together well.
Place back in the oven to bake for 15 more minutes.
Remove and serve.
Note:
While this recipe isn’t a 30 minute meal, we love that it makes enough for leftovers, which can easily be reheated for lunch or another dinner. You could also make and freeze this casserole, and then pop it in the oven to reheat when you are in need of an already made meal. Just note that it may turn out a little more watery than when eaten fresh, and it should be good in the freezer for 1-2 months in an airtight container. We love meals like this since the effort is totally worth the time saved on another day!
From:Justin & Erica @ realsimplegood.com/creamy-garlic-spaghetti-squash-casserole/
This creamy garlic spaghetti squash casserole is so saucy and delicious! Do you long for a creamy, dairy-free sauce packed with garlicky goodness? Well, look no more! Plus, this dish is made with spaghetti squash, which is a much healthier casserole option. Go ahead, get your squash on, and make a big old pan of this filling and flavorful casserole!
Prep time: 5 min
Cook time: 55 min
Total time: 1 hr
Servings: 6
Ingredients:
1 medium spaghetti squash
4 cups broccoli florets
1 lb sausage (spicy Italian or Chorizo are excellent choices)
2 cups mushrooms, diced
1/4 cup arrowroot flour
2 tbsp minced garlic
16 oz coconut milk
Salt and pepper (about 1 tsp each)
Instructions
Preheat oven to 425° Fahrenheit.
Slice the spaghetti squash lengthwise and scoop out the seeds.
Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes.
While the squash is cooking, get the sausage going.
Heat a large pan over medium heat and add in the sausage.
Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes.
Remove from pan and set aside.
Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.
Remove squash from oven after 30 minutes and set aside to cool.
Keep the oven on at 425°.
While the squash is cooling, prepare the creamy garlic sauce.
Heat the same pan you cooked the sausage in over medium heat.
Once hot, add mushrooms and cook until they begin to soften, about 2 minutes.
Add in the arrowroot flour and minced garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
Next, add in coconut milk, stirring constantly for 2 minutes.
Be sure to mix well to dissolve all of the flour into the milk (you don't want any flour clumps).
Use a whisk to mix if needed.
The sauce will bubble and thicken, keep stirring to prevent burning.
After 2 minutes turn heat down to low and simmer.
Stir in salt and pepper.
Now, put it all together.
With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish.
Add the cooked sausage, broccoli, and creamy garlic sauce.
Mix everything together well.
Place back in the oven to bake for 15 more minutes.
Remove and serve.
Note:
While this recipe isn’t a 30 minute meal, we love that it makes enough for leftovers, which can easily be reheated for lunch or another dinner. You could also make and freeze this casserole, and then pop it in the oven to reheat when you are in need of an already made meal. Just note that it may turn out a little more watery than when eaten fresh, and it should be good in the freezer for 1-2 months in an airtight container. We love meals like this since the effort is totally worth the time saved on another day!
