Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free) #healthy #diet

Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free) #healthy #diet

This Paleo + Whole30 smooth garlic spaghetti squash dish is so saucy and delightful! Do you long for a smooth, sans dairy sauce stuffed with garlicky goodness? All things considered, look no more! Also, this dish is made with spaghetti squash, which is an a lot more advantageous goulash choice. Proceed, get your squash on, and make a major old container of this filling and delightful meal!

This meal is loaded with velvety garlicky goodness that just hits the spot! You won't see the spaghetti squash isn't genuine noodles, and in the event that you utilize a zesty Italian hotdog, you'll likewise get only a dash of warmth to go with the smooth flavor. We love making a major container of this to have remains available in light of the fact that occasionally it feels like the scraps are far superior!

While this formula is anything but a brief feast, we love that it makes enough for scraps, which can without much of a stretch be warmed for lunch or another supper. You could likewise make and freeze this goulash, and afterward pop it in the broiler to warm when you are needing a previously made dinner. Simply note that it might turn out somewhat more watery than when eaten crisp, and it ought to be acceptable in the cooler for 1-2 months in a water/air proof holder. We love dinners like this since the exertion is absolutely worth the time saved money on one more day!

Also Try Our Recipe : Strawberry breakfast bites

Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free) #healthy #diet


  • 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
  • 2 tbsp minced garlic
  • 16 oz coconut milk
  • Salt and pepper (about 1 tsp each)


  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 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°.
  5. While the squash is cooling, prepare the creamy garlic sauce. Whisk together coconut milk and arrowroot flour in a bowl or jar and set aside.
  6. 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 minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
  7. Next, whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper. 
  8. 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.
  9. Place back in the oven to bake for 15 more minutes. Remove and serve.

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