Whole30 Tuscan Spaghetti Squash Casserole

A creamy tuscan spaghetti squash casserole with kale, sausage, and a dairy free garlic cream sauce. Whole30 friendly, as well!

Sausage (If making your own)
  • 1 lb ground pork
  • 1 tsp fennel seed
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp white pepper black is fine if you don't have it
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp all spice
  • 2 tsp ground sage

Creamy Garlic Sauce
  • 1 cup raw cashews
  • 1 tsp salt
  • 1/2 cup full-fat coconut milk Coconut milk separates in the can, so make sure to whisk it well before measuring!
  • 1/2 lemon, juiced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp pepper
  • 2 cloves garlic
  • 3/4 cup water

Remaining ingredients
  • 1 large spaghetti squash
  • 4 cups kale stems removed, coarsely chopped

Whole30 Tuscan Spaghetti Squash Casserole

  1. Preheat oven to 400. Cut your squash in half (I like to cut it in half horizontally which is different than how most people do it, but it creates longer "spaghetti" strands this way!) Scoop out the seeds and lay both halves cut-side down on a parchment-lined baking sheet. Bake the squash for 35-40 minutes (depending on the size of the squash).
  2. Meanwhile, make the sausage: Heat a large saute pan over medium high heat and add all sausage ingredients. Stir/cook for 5-7 minutes until browned and cooked through. Drain fat. Add the kale and cook for an additional 1-2 minutes until it begins to wilt. Set the pan aside.
  3. Make the creamy garlic sauce: Combine all sauce ingredients in a blender and blend on high for 30 seconds or until very creamy. The cashews do not need to be soaked beforehand.
  4. Once the squash is cooked, remove it from the oven and use a fork to remove the strands. Add the squash and the garlic sauce to the pan with the sausage and kale. Mix well. Transfer to a casserole dish and bake at 400 for 15 minutes or until sides are bubbling and it's warmed through. Serve and enjoy!

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