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Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free)

This Paleo + Whole30 creamy garlic spaghetti squash casserole is so saucy and delicious! Do you long for a creamy, dairy-free sauce packed with garlicky goodness? Well, look no more! Plus, this dish is made with spaghetti squash, which is a much healthier casserole option. Go ahead, get your squash on, and make a big old pan of this filling and flavorful casserole!

Horizontal image of spaghetti squash casserole in a large dish with serving spoon.

Making Life Easier

We love anything that makes life easier, and finding ways to be more efficient and effective in the kitchen can make such a huge difference in how we feel about cooking and preparing meals. I didn’t always love being in the kitchen, but once I started to plan more and find ways to create delicious meals with the least amount of effort, I really started to love cooking and spending time in the kitchen!

Looking for more spaghetti squash recipes? Check out this roundup of 10 Cozy Spaghetti Squash Recipes!

We love this creamy garlic spaghetti squash casserole because there is only about five minutes of prep time, and the hardest part is really cutting the spaghetti squash! Seriously, isn’t that the worst part? Did you know that if you ask someone working in the produce section at the grocery store, they will cut it in half for you?! Yep, there’s a time saving (and potential ER trip saving) tip for you right there! Just saying.

Overhead vertical image of casserole dish filled with creamy garlic spaghetti squash and a serving spoon.

Creamy Garlicky Goodness

This casserole is full of creamy garlicky goodness that just hits the spot! You won’t even notice the spaghetti squash isn’t real noodles, and if you use a spicy Italian sausage, you’ll also get just a touch of heat to go with the creamy deliciousness. We love making a big pan of this to have leftovers on hand because sometimes it feels like the leftovers are even better!

Close up vertical overhead image of spaghetti squash casserole in dish with serving spoon.

Quick + Easy Meals

While this recipe isn’t a 30 minute meal, we love that it makes enough for leftovers, which can easily be reheated for lunch or another dinner. You could also make and freeze this casserole, and then pop it in the oven to reheat when you are in need of an already made meal. Just note that it may turn out a little more watery than when eaten fresh, and it should be good in the freezer for 1-2 months in an airtight container. We love meals like this since the effort is totally worth the time saved on another day!

That’s what our Paleo Meal Plans are all about – making you more efficient in the kitchen! Need a little help getting organized or just want to reclaim some of your free-time? Check out all the details here!

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Some Other Casseroles To Try

Your Turn To Try Our Creamy Garlic Spaghetti Squash Casserole

Ok, now it’s your turn! Make a big pan of this creamy garlic spaghetti squash casserole and enjoy the goodness. Let us know how it goes by leaving a comment below. Take a photo and tag us on Instagram @realsimplegood, so we can check it out! And make sure to give us a follow if you don’t already. Let’s stay connected!

Casserole with broccoli, sausage, spaghetti squash and mushrooms

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Split image with text in middle. Creamy spaghetti squash casserole on top and angled version of casserole with spoon in it on bottom.

Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30, GF + Dairy-Free)

4.3 from 411 votes
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Main Course
Servings: 6
This creamy garlic spaghetti squash casserole is so saucy and delicious! It has a creamy, Paleo, Whole30 + Dairy-Free sauce packed with garlicky goodness.
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  • Preheat oven to 425° Fahrenheit.
  • Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.
  • While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. Reserve at least 1 tbsp of fat in the pan for the sauce you’ll make later.
  • Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425°.
  • While the squash is cooling, prepare the creamy garlic sauce. Whisk together coconut milk and arrowroot flour in a bowl or jar and set aside.
  • Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
  • Next, whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper. 
  • Now, put it all together. With a fork, scrape out the spaghetti squash “noodles” into a medium casserole dish. Add the cooked sausage, broccoli, and creamy garlic sauce. Mix everything together well.
  • Place back in the oven to bake for 15 more minutes. Remove and serve.


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Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free)Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free)

233 thoughts on “Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free)

  • So good almost has an Alfredo taste. I would like to try with chicken next time . Has anyone tried to freeze this meal?

  • So delicious!! Made this tonight, I made a couple changes though. I roasted the broccoli first (I like a bit of crispy-ness) and I used bacon not sausage. Which made it very carbonara inspired and delicious! I also added in some cooked quinoa as I had a pretty small squash to work with. Topped it with a bit of Parmesan cheese. Will definitely make again !!! Thank yoy

  • I added shallots to this recipe and cooked the broccoli just a tiny bit before adding it. I had the problem of the casserole being pretty watery. The flavor was good and I might make it again. Thanks for the recipe. 🙂

    • Sorry the recipe turned out watery. Sometimes the spaghetti squash or veggies can add a bit of water. Next time you could try squeezing the spaghetti squash with a cheesecloth or paper towels to remove any excess water. Thanks for trying the recipe!

    • Hey there – we’ve only done it with arrowroot or tapioca flours, which are most like a cornstarch or traditional flour for thickening sauces. I definitely wouldn’t use coconut flour because it’s too absorbent. You could try a GF blend if you have one on hand or almond flour (blanched almond flour so it’s as fine as possible). Alternatively, you could also just omit the flour and the sauce just won’t thicken up. It will still taste great!

  • This looks delicious in the pic but I am not a fan of pork sausages like chorizo or italian or breakfast sausages. I think it’s the grease and maybe spice too. I do like dinner sausages, but typically get turkey. What might be a good replacement? Maybe a crumbly type of turkey sausage, or another type of meat completely maybe? Also, do you have nutritional info. on this? If not, I’ll have to just do the calculations LOL THANKS

    • Hi there – you could absolutely use a turkey sausage that you prefer, something crumbly would make it easy to follow along with the instructions. You could also use ground chicken, turkey or beef and season with your favorite seasonings. We actually do not track nutritional info in our personal lives as part of our Paleo lifestyle, so we don’t report it on our recipes either. We just focus on eating real food, and it’s been one of the most liberating things about our change in lifestyle to have no more tracking of calories, fat, sugar, etc. and our weights and bodies have stayed happy. Hope that helps! Let us know if you give this one a try! It’s hands down one of our most popular recipes! 🙂

  • I was looking for a new paleo spaghetti squash recipe, and found this. I used ground turkey since I already had some, and used coconut oil to sauté the mushrooms since there was no fat left in the pan. Once I added the arrowroot flour it was all stringy and gloppy, and I thought we might be eating out tonight! Once I stirred in the coconut milk, and kept stirring, it looked like it might work. I also think I used a large squash because there really wasn’t enough to cover all the “spaghetti “. I was worried about the broccoli, but we liked that it was a little crunchy. My husband and I both thought it was ok, and I’ll probably try it again sometime, with some minor changes. I really wanted to review this to give you a easy tip for cutting the squash in half! Poke holes all around the squash, then microwave it for 3 – 5 minutes just to soften it. You’ll be able to cut it without worrying about slicing off your fingers!

    • Thanks for the tip on how to cut the squash! Sorry you thought the recipe was just ok. Using turkey definitely changes the recipe because it has less fat (and flavor) than sausage and thus it may have turned out a little bland. Hopefully it works out better the next time you make it (either by following the recipe or with your desired substitutions).

  • So how exactly do you cook your broccoli? I didn’t see it mentioned in the directions part of the recipe. Thank you! This sounds delicious!

    • Hey there! The broccoli goes into the casserole dish with the rest of the ingredients before placing it in the oven to cook for 15 minutes (step 7 of the instructions). We like our broccoli to retain a bit of crunch, so for us the 15 minutes is perfect. You could cook it a little longer than 15 minutes or pre-roast it a bit if you prefer your broccoli more tender. Hope that helps! 🙂

  • This recipe was outstanding! I doubled the garlic and went with a vegan sausage as we are vegan. I also added brussel sprouts. I went with roasting the veggies and just tossed them in olive oil and seasoning. I added them to the oven when the spaghetti squash had 15 minutes left and they came out perfectly! This recipe will definitely become a regular in my house! Thank you!!

  • Thank you so much for this recipe! This is the second time I’ve made it! My son and I both follow AIP, and this was easy to modify and a real hit! Love a good, healthy and tasty recipe 🙂

    • That’s so wonderful to hear! We’re so glad you both love it and are easily able to make it work for you! Thanks so much for trying our recipe and also taking the time to come back and share! We appreciate it! 🙂

  • Loved this, I used oyster mushrooms (low FODMAP) For the sauce I used tapioca starch, asafoetida and a little mustard powder with veggie stock in the place of garlic Thanks will def make again !

  • Hi! I made this tonight and it was delicious but as I was eating it, it got almost gummy like? Big hunks of just weird gelatinous pieces, completely changed the texture and I couldn’t eat it anymore. I followed the instructions and used the same ingredients, just subbed onions for the mushroom. Any suggestions?
    Thank you

    • Dang! That’s no fun. Sorry! It’s the flour used to thicken up the sauce. If you don’t get it completely dissolved before adding in the coconut milk it can get clumpy like jello. Hope that helps for next time! It’s worth trying again! Thanks for taking the time to try our recipe and share your experience.

    • Hi there – As part of our Paleo lifestyle, we don’t track nutrition info. We’ve found that eating this way we don’t have to worry or hyper focus on nutrition labels, so we don’t have the nutrition info available. Sorry about that. We hope you’ll still add this one to your rotation and find some other recipes to love on our site, too!

  • Any ideas on substitute for the mushrooms, I can’t eat them.
    Or can they be left out. I question this because two cups is a lot to just leave out. Also, I’ve never used spaghetti squash, I have two small ones hanging out in the garden. I’m wondering about how much squash is actually used in this recipe?
    This recipe looks good!

    • Hey there! You could try replacing the mushrooms with eggplant, just chop it up into small pieces. It has a similar texture/flavor. Can you have that? As far as the spaghetti squash goes, it’s probably about 6-7 cups cooked. Let us know how it goes if you give it a try! 🙂

  • The flavors of this were great. However, I ran into one issue. My sauce was nice and creamy in the pan, I couldn’t wait to mix it and put it in the oven. For some reason after being baked the dish became watery. The only thing I can think of is that some liquid came out of the spaghetti squash. The spaghetti squash was not over cooked. In fact, I cooked it less because I HATE when it becomes mushy. Did this happen to anyone else? I was looking really looking forward to this dish and the thick creamy sauce it started out with.

    • Oh no! That’s definitely a bummer. I bet it is from undercooking the squash a bit on the first run. I totally get not wanting it to be overcooked though. The second time in the oven is just to let everything heat up to the same temp basically, but if the squash isn’t quite done I think it will release more liquids as it continues to cook. When you try it again, cook the squash a little more before combining everything. Thanks so much for trying our recipe. We hope it works out better for you next time! 🙂

  • Your recipes are great. They are really good for your health with no chemicals, and you share many new recipes. Thank you for your articles

  • I follow AIP, and made this tonight for a group of my non-AIP friends. We all loved it! I’m adding this to my batch cooking collection. It will be great for those occasional times when I miss my old but now forbidden love, Italian food.

    • That’s great! We’re so happy you and your friends loved it! We love it as a way to enjoy comfort food too! Thanks so much for trying our recipe and taking the time to come back and leave your comment! 🙂

  • Shocked. My non-paleo husband actually ate this and said it was good. I follow the autoimmune protocol and this was super easy to modify (just eliminate black pepper and use a compliant sausage—I used ground pork I seasoned). This was such a nice new flavor combination and I bought spaghetti squash just the other day hoping for inspiration and voila! Thank you!

    • Amazing!!! We get lots of folks on the AIP protocol who make these easy substitutions and love it! So glad it worked out for you and that your hubby enjoyed it, too! Win-win! Thanks so much for trying our recipe and taking the time to come back and leave a comment! 🙂

  • This was delicious! It definitely satisfies that savory craving while maintaining a healthy diet. We made a few modifications: we cooked the broccoli prior to adding it to the rest of the meal (we like our broccoli on the softer side). We also used 1/4 cup regular white flour (that’s all we had on hand) and it still turned out great. No lumps! We also added a bit more than 2 cups of mushrooms. This meal was fantastic right after cooking it and even more flavorful the next day! We will absolutely make this again and again. Thank you for sharing!

    • Hey there! We haven’t tried it with almond flour, but you could give it a try. I’d make sure to use blanched almond flour versus almond meal if you do though. We use tapioca or arrowroot because it is super fine and acts as a thickener basically. If you try almond flour, let us know how it goes! 🙂

  • Made this last night and it was awesome…i think I will add some chicken breast to it next time too and perhaps roast my garlic a little beforehand with some good seasonings! We used to live on casseroles and have not had any since going paleo 2 yrs ago so we were like kids in a candy store with this guilt free dish!! ? Thanks for a great one to add to our recipes!!

    • Hi Erin – Thanks so much for trying our recipe! We’re so happy to hear you enjoyed it! As part of our Paleo lifestyle, we don’t track nutrition info. We’ve found that eating this way we don’t have to worry or hyper focus on nutrition labels, so we don’t have the nutrition info available. Sorry about that. We hope you’ll still add this one to your rotation and find some other recipes to love on our site, too! Thanks again for stopping by and trying our recipe! 🙂

  • Would you use almond or coconut flour instead or would it totally change the taste? Just looking for a different supper to make and have all this minus any flour other than these left.

    • We haven’t tried either almond or coconut flour for this one, but my suspicions would say try the almond flour. I think coconut flour would alter the taste and soak up too much of the liquids. Let us know how the almond flour works out! Thanks so much for visiting! 🙂

  • Hi! This looks really good! What do you think would be a good swap for the sausage to make it vegan? Perhaps another vegetable? Thanks!

    • Hey! Great question – I’d add some extra veggies – maybe cauliflower or asparagus or even more mushrooms (maybe just half the mushrooms instead of dicing so they’re more substantial). Let us know what you end up doing! Thanks for visiting! 🙂

      • Awesome, thank you! I will do just that and most likely add cauliflower. I’ll let you know how it turns out.

          • Hi! I finally got a chance to try this out! It was totally FAB… I used sprouted whole wheat flour and just doubled up on the mushrooms then added a 10 oz bag of organic frozen spinach which I left out on the counter to thaw completely and put in a towel to squeeze every last drop of water out. I also steamed my broccoli a bit before adding it. Lastly I added about 1.5 TBSP of vegan sour cream which if you don’t know almost has a cream cheese thickness to it because I only had a 14 oz can of lite coconut milk. It was super YUM! Thank You! I love recipes that are easy to modify to make it vegan…. do you have anything else which can be easily modified that you suggest I try?

          • Hey! SO happy you were able to make this one work for you and that it turned out great! Hooray! A couple other recipes that come to mind that I think would be easy to adapt are our pizza stuffed sweet potatoes, chili lime chicken salad and teriyaki chicken stir-fry. Just add extra veggies and mushrooms in place of the meats. Then, you should also try our cinnamon spiced granola! It’s already vegan friendly and so so delicious! Let us know if you end up trying anything else! Thanks again for trying our recipe and taking the time to report back! 🙂

  • This recipe is so amazing, I’ve made it at least 5 times already, my husband loves it! The only addition I’ve added is a bit of fresh thyme, because it goes so well with mushrooms, and some Parmesan cheese when baking. Of course than it’s not dairy free, but oh so good!

    • Love this!! Thanks so much for taking the time to share with us! We’re so happy you and your husband are enjoying this recipe! Thyme and parmesan cheese sound like yummy additions! Thanks again! 🙂

  • I am curious if this would taste good with something other than broccoli? I recently found out I am sensitive to my FAVORITE veggie and devestated. Any suggestions? I would love to make this.

    • Oh no!! So sorry to hear that. I can relate because I found out that I had an intolerance to potatoes – like all potatoes – and sweet potatoes were my jam! So sad. Anyway, you could sub asparagus or cauliflower. Hope you give it a try! This is our most popular recipe! 🙂

    • You’re welcome! So helpful right?! I always struggled with trying to cut it in half myself and was discouraged from cooking with spaghetti squash because of it. Once I realized the store can just cut it for you, it was a game changer for me! So glad you found it helpful, too! Thanks for trying our recipe and taking the time to leave your comment! 🙂

  • Excited to try this! It’s in the oven now. I used coconut cream (all I had on hand) and added a bit of regular milk (not paleo of w30 friendly but stumbled on the recipe not looking for those requirements). Also didn’t include any meat, but added some red pepper flakes to bump up the spice factor! It smells delicious!

    • Yum! We hope you love it! The red pepper flakes are a great addition! It will give it a similar flavor as a spicy sausage! This recipe has been super popular amongst Paleo lovers and non-Paleo eaters as well! Thanks so much for trying our recipe and taking the time to leave a comment! We hope you’ll find some other new favorites on our site as well! 🙂

    • Great question! You could definitely prep the night before and then cook the next day, but I think you’d have to cook for longer since it would be cold coming from the fridge versus already warm. We haven’t tried it, but I’m guessing between 20-30 minutes at 425 degrees would do the trick. You’ll have to report back and let us know how long it takes from the fridge to heat it up. Thanks for stopping by! We hope you love this dish! 🙂

  • This is soo good! Made it today. Do you happen to have the nutrition information for this dish? Thanks in advance!

    • Hey there! So great to hear that you loved it! Unfortunately we don’t track nutrition info for our recipes. We stopped calorie counting and tracking nutrition info when we went Paleo because it didn’t seem to matter any more for us. It’s been one of our favorite things about eating this way! Sorry we don’t have the info to pass along though. Thank you so much for trying our recipe and taking the time to leave your comment! 🙂

  • This was really yummy. I was wondering why the sauce came out a bit tacky, but I realized it’s because I only used a 14.5 oz. can of Coconut milk and 1/4 cup arrowroot. Brought some for leftovers for work. This gives me so many ideas for future casseroles now that I know how to manipulate the sauce. Definitely will make again. Thank you!

    • So happy to hear you enjoyed our recipe! Glad your ideas are flowing now too for future casserole ideas! You’ll have to let us know what you come up with! Thanks for trying our recipe and letting us know how it went. Hope to see you back soon! 🙂

  • Sounds delicious! Can’t wait to make it! We usually only have regular milk on hand at our house. Would using something like whole milk still be too thin?

    • Hope you and your family love it! We don’t drink dairy, so we have not tried it with regular milk, but I would think whole milk would be creamy enough. You’ll have to let us know if you give it a try! Thanks for visiting! We hope you’ll be back soon! 🙂

  • I don’t know what the rest of these people are smoking but this recipe was NOT good! It’s incredibly one-dimensional. I like all of these ingredients in this recipe individually but when they come together in this dish it is not nice. It becomes a game of find the sausage in the mush, which under different circumstances is a game I like playing! Sorry to put a damper on it but I just had to share!

    • Hi Kendra – sorry to hear you didn’t love this recipe. Thanks for taking the time to try it and report back. Sounds like your spaghetti squash may have ended up over-cooked. We hope you have found some other favorites to love on our site. 🙂

  • What a yummy addition to my new Paleo lifestyle! I substituted almond flour for arrowroot flour and it turned out fine. I also added a few of my favorite seasonings, including crushed red pepper. The little kick just pushed it right over the top for me! My 11 year old had 3 servings if that tells you anything about the family friendliness of this recipe 🙂

    • What a wonderful comment! Thank you so much for taking the time to try our recipe and report back! I bet the crushed red pepper added the perfect amount heat! Sounds delicious! We’ll have to try adding some next time we make it! We also love hearing how family friendly it is, too! We don’t have kids yet, but have heard that they love this recipe just as much as adults! Thanks again! Hope you’ll be back soon! 🙂

  • I made this recipe tonight for dinner and I am obsessed! I love creamy and garlic anything but usually those things happen to be fattening! I will continue to make this.. also I love the crunchy broccoli! I will definitely recommend this to my friends and family!

    • Amazing!! So happy to hear you love this recipe and the crunchy broccoli! Thank you so much for trying our recipe and taking the time to leave a comment! Thanks for sharing with your family and friends, too! Hope you’ll be back soon! 🙂

    • Hi there! Good question. This dish has not made it to the freezer so far for us. I would think that it would last in the freezer for up to a couple of months though, and I suspect that when you defrost and reheat the dish, it will be more watery and possibly even a little more mushy than when you eat it fresh. If you try freezing it report back, and let us know how it goes. Thanks for stopping by!

    • Hi Sarah,

      The oven, squash size and squash freshness can all affect how the squash turns out. Sorry to hear that your squah turned out mushy, it sounds like it might have gotten overcooked. Was it a small spaghetti squash? The recipe should still taste fine you’ll just have a little different consistency. Thanks for trying our recipe.

    • Hi Karen. Good question. Definitely use unsweetened coconut milk. We use Aroy D brand full fat coconut milk, which comes in a cardboard container and has no additives. You can find it on Amazon here: You can also use canned coconut milk, just go for the full fat kind that is unsweetened. Thanks for stopping by. Hope you get a chance to make this casserole and love it!

  • We had this for dinner tonight and it was gorgeous! I didn’t have sausage in the fridge so swapped it with chicken and bacon and it was perfect. I was worried the sauce would taste coconutty but it didn’t at all to me. Just creamy and garlicky. Loved it, thanks for a great recipe!

    • YAY!!! Such great swaps you made, and totally agreed that you don’t even realize it is made with coconut milk! Just garlicky, creamy goodness. So glad you got the chance to make it and so very happy you loved it! Thanks for trying our recipe! 🙂

  • Hi, this sounds delicious and I would really like to try it out, but I was wondering is there anything I could replace arrowroot flour with? I have never seen it in any of shops around here…

    • Good question. Are you able to find tapioca flour/starch? You could easily swap with that! We hope you get the chance to make this one! It’s easily our most popular recipe this fall! Thanks for visiting! 🙂

      • I was wondering if you could replace arrowroot with regular white flour? I’ve also never seen arrowroot flour in my grocery store…

        • Hi Tricia, we don’t use regular white flour as part of our gluten-free and Paleo diet, but yes it should work just fine. Other grain-free options would be tapioca flour or cassava flour. Hope that helps and hope you give this recipe a try! It’s our most popular one! Thanks for visiting! 🙂

  • I have never commented on a food blog before but I had to because I just made this recipe and it was AMAZING!!! Seriously, my husband and I are obsessed! I swapped out the sausage for a few strips of bacon, and then used the bacon grease to cook the mushrooms in, similar to how you used the sausage grease.
    I love how it tastes so creamy and cheesy, but totally guilt free! I also HATE anything coconut flavored so I was nervous about the coconut milk but I gave it a shot and it doesn’t really taste like coconut after the garlic is added. So I hope the coconut haters (like me) will still try this recipe out! Hehe
    We will definitely add this to our dinner rotation.
    Thank you!

    • What a great way to start our day receiving this comment! Thanks so much for taking the time to try our recipe and come back to rave about it! We love hearing what people think, and your swap with the bacon and cooking the mushrooms in the bacon grease sounds pretty fabulous! And we totally agree, the garlic masks the coconut milk, but the coconut milk really makes it so creamy and delicious! Hooray for converting a coconut hater! 😉

      Thanks again! We hope you find some other favorites on our site!

  • Delicious! We cooked it as part of the Whole 30 Challenge and thoroughly enjoyed it. My only change was to add some salt. A healthy pinch of salt made it a great dish. I like that the cooking method didn’t result in overcooked broccoli. The slight crunchiness of the veggies gave it good texture and contrast with the creamy sauce.

    • Hooray!! So, so glad you enjoyed it! We totally agree that the little bit of crisp retained in the broccoli makes for good texture! Hope you find some more recipes on our site to love. Thanks for visiting and taking the time to try our recipe and leave a comment! 🙂

    • The coconut milk is unsweetened, and we use full fat coconut milk, so it is quite creamy too. Our favorite brand is Aroy-D, which we order from Amazon, and sometimes it can be found at ethnic or health food stores, too. Thanks for visiting!

        • Hi Liz – We haven’t tried this with regular milk and flour since we don’t eat those on the Paleo diet. If you do try it, I’d use heavy cream instead of regular milk to replace the coconut milk. Then, maybe whisk in the flour a little at a time and stop when it thickens up to your liking. Good luck!

          • Any other subs for arrowroot? Only have almond, oat, and coconut flours and want to avoid a grocery run!

          • Hey there – we’ve only done it with arrowroot or tapioca flours, which are most like a cornstarch or traditional flour for thickening sauces. I definitely wouldn’t use coconut flour because it’s too absorbent. You could try a GF blend if you have one on hand or almond flour (blanched almond flour so it’s as fine as possible). Alternatively, you could also just omit the flour and the sauce just won’t thicken up. It will still taste great!

    • Good question. We have only made it with coconut milk, which is super creamy so I’m thinking almond milk might be too thin. I would suggest trying cashew milk since it is creamier than almond milk. If you do try another milk, come back and leave a comment to let us know how well it works. Thanks for visiting!

    • I just made it with almond milk and it’s delicoous ???
      I also didn’t bake it. I tossed the broccoli in the sauce with it was cooking, and then tossed the spaghetti squash to coat it.

  • Made this tonight, and it was FABULOUS!!

    A couple things…

    Make sure the broccoli is cooked ahead of time. I put the florets in a covered dish with a little water and steamed for 4 minutes in the microwave.

    To avoid lumps in the sauce, treat it like a rue. Put the flour in when the mushrooms are done cooking, and incorporate for about a minute. Then add the coconut milk.

    This is definitely one of my faves. Thank you for the GREAT recipe!!!

    • Andi,

      We are so glad you liked the recipe and thank you for the tips in your comment! We updated the recipe to incorporate the flour before the coconut milk to avoid lumps. For the broccoli, we tend to like it just warmed up and crispy so that’s why we didn’t cook it ahead of time. We found that the 15 minutes at the end of the recipe was perfect for cooked but still cruncy broccoli florets. Thanks for visiting and leaving a comment!

      • I totally agree with cooking the broccoli ahead of time–especially the chopped stems. I also decided to add cauliflower, which was way too raw after 15 minutes of baking. Next time I will try baking the broccoli stems and cauliflower along with the squash in the first step. Otherwise the mushroom sauce was absolutely delicious!

        • Thanks Nicole! Cauliflower sounds like a tasty addition! It’s so interesting to hear who likes the broccoli with a little more or less crisp! Thanks for leaving your comment and trying our recipe. Hope you visit again soon!

      • Hello,
        This is a favorite recipe of mine and I make it all the time. Just wanted to let you know that I was struggling to find a healthy green bean casserole recipe I liked for Thanksgiving this year so I decided to make an adaptation using the creamy garlic mushroom sauce from this one and it came out awesome! Thank you for your creation and the inspiration!

      • Do you think you could cook the sausage on the side and just do the rest, that way you could have it with or without?

      • I think you’ll still love it, especially if you like your veggies to retain a little crisp like we do! You could bake it for a bit longer too if you’d like the broccoli to cook a little more. You’ll have to let us know what you think after you have dinner tonight! Thanks for trying our recipe! 🙂

    • I have “never” been able to add tapioca starch or arrowroot to any hot liquid without it lumping extremely. Both of these starch’s mix much much better in a cool temperature. They do Not do well as a typical flour in hot liquids! I would do as the recipe says in the first place!

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