Whole30, GF + Dairy-Free)

This creamy garlic spaghetti squash casserole is so saucy and delicious!

Ingredients

• 1 medium spaghetti squash
• 4 cups broccoli florets
• 1 lb ground Italian sausage (regular breakfast or Chorizo work too)
• 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

1. Preheat oven to 425° Fahrenheit.
2. 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.
3. 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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