Prep Time: 5 minutes | Cooking Time: 55 minutes | Yield: 6 servings
This is a great family style dish that is all natural and seriously so flavorful. It's so easy – the hardest part is cutting the massive spaghetti squash!
My husband is pretty darn picky and even he liked this, so be sure to try it out! I can't wait to hear what you think.
INGREDIENTS:
1 medium spaghetti squash
4 cups broccoli florets
1 lb. organic sausage
2 cups mushrooms, diced
¼ cup arrowroot flour
2 tablespoons minced garlic
16 oz. coconut milk
Sea salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 425 degrees 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 tablespoon 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 degrees.
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 over to bake for 15 more minutes. Remove and serve!
Sugar Control Diet Approved