Creamy Garlic Spaghetti Squash

Creamy Garlic Spaghetti Squash.jpg

If you like garlic, this recipe is for you! Remember that garlic is a great prebiotic food, which means it feeds your gut microbiome and subsequently helps your immune system. Interesting tidbit: if you find yourself craving garlic, you might have a hidden infection and your body is trying to get you to feed it the weapon it needs to fight off the baddies.

Ingredients

  • 3-4 cups cooked spaghetti squash - see notes below on how to cook

  • 2 links Italian sausage, bite sized slices

  • 1 T coconut oil

  • 1 1/2 cups broccoli, chop bite-sized florets and cut thin-sliced stalks (lots of nutrition in the stalks, too!)  

  • 1 1/2 cups mushrooms, cut in sixths if you like them chunky

  • 1 onion, diced 

  • 1 carrot, diced

Sauce

  • 2 1/2 cups full fat coconut milk - be sure to use full fat canned coconut milk (otherwise, it won’t be thick and creamy).

  • 2 medium pastured eggs

  • 2 teaspoons sea salt or to taste

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon ground black pepper or to taste


Instructions

  1. In a saucepan, whisk together all the ingredients for the cream sauce.

  2. Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.

  3. Lightly saute vegetables with coconut oil.  Add the sausages to heat them up as well. 

  4. In a casserole dish, spread the cooked spaghetti squash as a bottom layer.

  5. Add the vegetables and sausages across the top of the spaghetti squash. 

  6. Pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later. It’s even better as leftovers when the flavors meld together!


Modifications for RESTARTers

Skip the spaghetti squash (steps 3-6). Instead add zucchini noodles (zoodles!!) to your saute step and enjoy it even quicker.

Recipe Notes

How to bake spaghetti squash: Cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with coconut oil or ghee. Bake on 450F for 25 minutes.

This recipe originated from https://paleoglutenfree.com before our modifications to make it more vegetabley.

RecipesKate Dotson