This creamy garlic spaghetti squash casserole is so saucy and delicious! It has a creamy, Paleo, Whole30 + Dairy-Free sauce packed with garlicky goodness. Comfort Food Healthy | Comfort Food | Comfort Food Southern | Comfort Food Easy | Comfort Food Recipes | Comfort Food Dinners
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Cook time:
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Yield: 6 Servings
Ingredients: 1 medium spaghetti squash 4 cups broccoli florets 1 lb ground Italian sausage (regular breakfast or Chorizo work too) 2 cups mushrooms, sliced 1/4 cup arrowroot flour And many more.
Instructions:
Step number 1. Preheat oven to 425° Fahrenheit.
Step 2, Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.
Next step is, 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.
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