Why we love it: This is a healthier alternative to the heavy carb pasta dishes that are so tasty! Sundays seem to be the days we make this so we have it for dinners the remainder of the week.
Ingredients:
1 medium spaghetti squash
4 cups broccoli florets
2 cups sliced mushrooms
¼ cup arrowroot flour
2 tbsp garlic powder
16 oz coconut milk
Salt and pepper to taste
1 lb ground Italian sausage (regular seasoning or chorizo works too)
Instructions:
- Preheat oven to 425 degrees
- Slice spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.
- While the squash is cooking, cook the sausage. Heat a large pan over medium heat and add the sausage. Break into pieces with the spatula and stir occasionally until brown, 8 minutes. Remove from pan and set aside.
- Remove squash from over after the 30 minutes and set aside to cool. Keep oven at 425 degrees.
- While the squash is cooling, prepare the creamy garlic sauce. Whisk together coconut milk and flour in a bowl and set aside.
- Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until softened. Add garlic powder for about 1-2 minutes.
- Whisk up the coconut milk mixture again and add it to the pan. The sauce will bubble and thicken. After 2 minutes turn off the heat and stir in salt and pepper.
- Now put everything together. With a fork, scrape out the spaghetti squash noodles into medium casserole dish. Add the sausage, broccoli, creamy garlic sauce. Mix everything.
- Bake for about 15 minutes.
Credit: realsimplegood.com
