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Tuscan Spaghetti Squash Casserole
Prep Time
5 min
Prep Notes
- 1 lb pork sausage
- 2 cloves garlic
- 1 cup raw cashews
- 3/4 cup water
- 1/2 cup full-fat coconut milk
- 1/2 lemon, juiced
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp pepper
- 1 large spaghetti squash
- 4 cups kale (stems removed, coarsely chopped)
Cooking Time
50 min.
Yields
4
Ingredients
- Preheat oven to 400. Cut your squash in half (horizontally or vertically depending on how you like it) Scoop out the seeds and lay both halves cut-side down on a parchment-lined baking sheet. Bake the squash for 35-40 minutes.
- Meanwhile, cook the sausage. Heat a large saute pan over medium high and cook sausage 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.
- Make the creamy garlic sauce: Combine the garlic, cashews,water,coconut milk, lemon, salt, red pepper flakes, and pepper in the blender on high for 30 seconds or until very creamy. The cashews do not need to be soaked beforehand.
- 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 back at 400 for 15 minutes or until sides are bubbling and it's warmed through. Serve and enjoy!
Credit
Mary Smith (Mary's Whole Life)