One-dish sausage, broccoli, and spaghetti squash casserole

Some nights the win is simply getting a warm, complete meal on the table without much fuss, and a one-dish casserole is built for exactly that. Keep cooked spaghetti squash and a batch of your own sausage on hand, and this comes together fast: a creamy coconut sauce, the squash, broccoli, and sausage, all in 1 dish and into the oven.

The nourishment here is quiet and real. The sausage is a source of zinc, a mineral involved in immune regulation and in repairing the gut barrier, and the broccoli is a source of vitamin C and the kind of fiber that feeds a healthier gut community. The cream comes from coconut milk thickened with arrowroot, so the dish stays dairy-free while still feeling like real comfort food.

Source the pork well, and let the gratitude be part of it. You are turning whole ingredients into something nourishing and warm. A casserole is humble, and it can still be beautiful: a little green from the broccoli, the gold of the squash, eaten slowly in a settled body.

Ingredients

• 1 tbsp coconut oil
• 8 oz mushrooms, chopped
• 1/4 cup arrowroot powder
• 4 garlic cloves, minced
• 2 cups coconut milk
• 1 tsp sea salt
• 1 tsp black pepper (omitted for AIP - seed-spice)
• 1 medium spaghetti squash (baked, seeded, shredded)
• 1 large head broccoli, chopped
• 1 lb cooked sausage (see the homemade breakfast sausage patties)

Method

Heat the oven to 425 F.

In a large skillet, warm the coconut oil over medium heat and cook the mushrooms for about 3 minutes, until tender. Stir in the arrowroot and garlic and cook for a minute. Pour in the coconut milk and stir until the sauce thickens, about 5 minutes. Season with the sea salt.

In a casserole dish, combine the shredded spaghetti squash, broccoli, cooked sausage, and the coconut sauce, folding everything together. Bake for about 15 minutes, until the broccoli is tender and the casserole is hot through.

*Adapted from a-clean-plate*