Creamy Garlic Spaghetti Squash Casserole w/Sausage and Chicken
Note: For this recipe I used Adelle’s Chicken and Apple Sausage and Shredded Chicken, but you can use
any protein that you would like! Maybe bacon!
1 Spaghetti Squash
2 cups of broccoli Florets (fresh or frozen)
2 Sausage Links (Italian or Spicy Sausage give great flavor)
½ Cup of cooked shredded chicken
½ Cup diced onions
1 Cup of mushrooms
3 tbsp minced or diced garlic
16 oz of Coconut Milk (one can)
1 tsp Nutritional Yeast (adds a cheesy flavor)
Salt and Pepper to Taste
Prep Time: Cook Time: Total Time:
15 minutes 45 Minutes 60 minutes
Cook Spaghetti Squash in whatever method you wish. I cut mine width wise and cooked in an
instant pot for 10 minutes – you can bake as well.
Cook chicken breasts in whatever method you wish. I used my Instant Pot for 7 mins and then
shred and set-aside.
Preheat oven to 400 degrees.
Sauté diced sausage with onions and garlic until browned. You can add oil of choice to help sauté.
Once browned add in mushrooms and broccoli florets. Stir together until everything is cooked.
Next add in shredded chicken and cooked spaghetti squash and mix altogether.
Next add in can of coconut milk, nutritional yeast, and salt and pepper and stir. Let simmer in pot
for about 5 mins to allow coconut milk to absorb and become creamy. If you need more flavor add
Next pour all contents into a deep baking dish and spread around. If you can tolerate cheese, this
would be a good time to sprinkle shredded cheese on top and maybe some diced bacon!
Bake at 400 for 10 mins to let flavors combine!
Remove from oven and enjoy!
This recipe is Gluten Free, Dairy Free, Nut Free, and Soy free.