Creamy Garlic Spaghetti Squash Casserole

I haven't made a casserole in a while, so when I stumbled on this recipe I had to give it a try. I know this looks a little strange, but it turned out tasting amazing! I switched out the pound of sausage for two pounds of ground beef just so I could get more protein in the meal, but other than that I made the recipe as is. If you are a fan of a creamy, mushroom, and garlic sauce (like I am), then you will absolutely love this meal! Also, something about spaghetti squash is just really comforting. Anyways, if you make the recipe with sausage I guarantee it would turn out amazing as well. This was such a simple casserole recipe to throw together and only took about 45 minutes to make. There is no reason no to try out this one out!

Creamy Garlic Spaghetti Squash Casserole
Ingredients:

• 1 medium spaghetti squash
• 4 cups broccoli florets
• 1 lb sausage (I subbed for 2lbs ground beef)
• 2 cups mushrooms - diced
• 2 tbsp crushed garlic paste
• 16 oz coconut milk
• 1/4 cup arrowroot flour
• Salt and pepper

Directions:

1. Preheat oven to 425 degrees 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.
4. Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425 degrees.
5. 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 crushed garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
6. 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.
7. 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.
8. Place back in the oven to bake for 15 more minutes. Remove and serve.

Original recipe found here