If you’re craving a creamy pasta bake, this one hits the spot! With spaghetti squash in place of the noodles, it’s extra garlicky and creamy with no cheese in it.
This was a huge hit in my house. My picky toddler ate three helpings and even the broccoli (cue mama happy dance). Will definitely be in the rotation. I used defrosted broccoli florets and added onion while cooking the sausage.
Taylor
Read more reviews >>
Key ingredient notes
Full-fat coconut milk: Use unsweetened, full-fat coconut milk or coconut cream. We use Aroy-D, Native Forest or Thai Kitchen. Watered down coconut milk or almond milk won’t thicken, and the sauce tends to come out watery.
Does it taste like coconut? Not really, and most reader comments agree. There’s a lot of garlic in the sauce and it covers the coconut.
Italian sausage or a substitute: Ground Italian sausage adds seasoning and leaves some fat in the pan for the sauce. Breakfast sausage or chorizo work too. If you use ground chicken or turkey, you’ll want to add some seasonings and a little oil to the pan.
Recipe tips and testing notes
- Don’t overcook the squash: Take it out at 25 minutes, even if the strands are still a little firm. They finish cooking in the casserole, and overcooked squash can release water and make the whole dish soupy. If your squash is on the smaller size, cook for less time (around 20 minutes).
- Broccoli: It goes in raw and bakes to crisp-tender, which is how we like it. If you want it softer, add it to the skillet with the mushrooms or steam it for a few minutes first. Fresh broccoli works best, since frozen can make the casserole watery.
- Whisk the arrowroot in first: Whisk it into the coconut milk before it goes in the skillet, then keep stirring while the sauce bubbles so it doesn’t clump or scorch. Cornstarch or tapioca starch work in place of arrowroot. Skip coconut flour, it soaks up too much liquid.
- If you do dairy: Heavy cream or whole milk both work in place of the coconut milk.
- Cutting the squash: It’s the hardest part of the prep. Cut it in half crosswise for the longest noodles (see our how to cook spaghetti squash post for more details).
- Make it ahead: You can put this sausage dinner recipe together earlier in the day and bake it at dinner time. Give it a few extra minutes in the oven since it’s going in cold.
- Freezing: Freeze it before the final baking step, then let it thaw it completely before baking again to warm it up. If any water pools after thawing, drain it off first.
More spaghetti squash dinners
If you like this one, our creamy bacon ranch chicken casserole is a similar spaghetti squash bake with ground chicken, bacon and broccoli in a homemade ranch sauce.
For pizza night, try our spaghetti pizza casserole. It’s layered with ground beef, spaghetti sauce and pepperoni. We make this one often at home and our daughter loves it!
If you’d rather not put together a casserole, our shrimp and broccoli spaghetti squash alfredo goes straight into bowls. The shrimp cooks in a skillet and a creamy dairy-free sauce made in the blender goes over the top.
For more ideas, check out our roundup of 10 cozy spaghetti squash recipes.
Creamy Spaghetti Squash Casserole (Dairy-Free)
Ingredients
- 1 medium spaghetti squash
- 4 cups broccoli florets
- 1 lb ground Italian sausage, (regular breakfast or Chorizo work too)
- 2 cups mushrooms, sliced
- 1/4 cup arrowroot flour
- 2 tbsp minced garlic
- 16 oz coconut milk
- Salt and pepper, (about 1 tsp each)
Instructions
- Preheat oven to 400° Fahrenheit.
- Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 25 minutes.1 medium spaghetti squash
- 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.1 lb ground Italian sausage
- Remove squash from oven after 25 minutes and set aside to cool. Keep the oven on at 400°.
- 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.16 oz coconut milk, 1/4 cup arrowroot flour
- 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.2 cups mushrooms, sliced, 2 tbsp minced garlic
- 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.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.4 cups broccoli florets
- Place back in the oven to bake for 15 more minutes. Remove and serve.
Notes
- Nutrition estimates are per serving and an estimate provided for reader benefit. See our full nutrition information disclosure here.
I would like to know the nutrition facts for this meal if at all possible!
I’m sorry we do not have the nutrition facts but you could get them by using an online calculator like myfitnesspal
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
So glad you enjoyed it and made it work for you! Thanks so much for giving it a try and taking the time to come back and share! 🙂
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! Is there another gf flour I can use? Either a gf blend, almond or coconut flour? Thanks!
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!!
So glad you enjoyed the recipe and were able to make it work with vegan sausage! Thanks for taking the time to leave a comment!
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 !
That’s great!! We’re so glad you were able to make it work for you and that you enjoyed it! Thanks so much for trying our recipe and taking the time to come back and share! 🙂
Made it exactly to the recipe and it was FANTASTIC! Thank you!
Amazing! So glad you enjoyed it! Thanks so much for trying our recipe and taking the time to come back and leave a comment! Hope to see you back soon! 🙂
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.
any ideas on the nutrition facts for this dish?
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!
Thank you for the amazing review! We are happy to hear that you enjoyed the recipe and will be making it again!
Would I be able to use almond flour instead? Looks delicious.
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!!
What a great review, thanks so much! Glad you enjoyed it and the addition of chicken and roasted garlic sounds delicious!
Do you know the nutrition facts for this recipe? I made it tonight and it was so yummy!
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.
Hooray! Can’t wait to hear! Thanks so much for trying our recipe! 🙂
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! 🙂
Just curious, does it taste like coconut? I am not a fan of coconut.
Nope! You wouldn’t know it was made with coconut milk if you didn’t look at the recipe! Hope you give it a try! Let us know how it goes if you do! Thanks for stopping by! 🙂
No, it doesn’t really taste like coconut at all. The garlic masks the coconut and you get a creamy sauce without the coconut flavor. We hope you give it a try and come back and let us know what you think!
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! 🙂
Thank you for the tip on having the store cut the squash!!
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! 🙂
can you make this recipe the night ahead and then cook at 425 x15 mins the next day?
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! 🙂
Do you know what the WW points would be for this? looking to try this soon.
Hi Nichole – unfortunately we do not track WW points, so I am not sure what they would be for our recipes. We hope you still get to give this recipe a try though! Thanks for visiting! 🙂
6 points
Thanks Debbie! Appreciate your help! 🙂
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! 🙂
If you freeze this dish, how long would it last in the freezer?
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! This sounds delicious, but unfortunately I can’t eat mushrooms. Can I sub another veggie? Thanks ☺️
Ashley – You could omit the mushrooms completely and the recipe should still turn out ok. Also, I think subbing in onions would work. You’d just need to cook them for about 5-6 minutes instead of the 2 minutes noted for the mushrooms.
Let us know how it goes!
Thanks I’ll try it out! ?
Why did my squash come out like mush?? I’ve continued making it but won’t be noodle like for me!
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.
Can you please confirm if the coconut milk is canned and if so sweetened or not? Thanks KMS
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: http://amzn.to/2c1QYAS. 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! 🙂
What is garlic paste? Can you buy it?
Hi there! We have found garlic paste at Trader Joe’s. It is even finer than minced garlic and potent, but you could also use minced garlic, just be generous. Hope that helps! Give it a try, and let us know how it goes. Thanks for visiting! 🙂
Yes it’s in a small jar
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! 🙂
Is the coconut milk sweet or unsweet?
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!
Could I make this with regular milk and flour?
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!
Anything I can replace the coconut milk with ? Could I use almond milk?
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!
Question about the Coconut milk… are we talking thai coconut milk in the can, or coconut milk in a carton like they now carry in the dairy section next to the almond milk?
Great question! In the can, like with no sweeteners and minimal other ingredients. The kind we get is actually in a carton that we order on Amazon called Aroy-D. It is 100% full fat coconut, but you should be able to find the canned kind like Thai Kitchen or Native Forest. Just double check the ingredients. Hope you enjoy this recipe! 🙂
Perhaps Almondmilk creamer would be thicker than regular almond milk?
Sure, give it a try and let us know how it goes!
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.
Great ideas! Thanks for sharing! 🙂
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!
That’s such a great idea! We’re so happy to hear you love this recipe AND that it worked for a green bean casserole, too! Thanks so much for taking the time to share! Happy Holidays!
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?
Yeah, that would be fine! 🙂
I have this in the oven right now but didn’t cook the broccoli beforehand. Hope it comes out ok! ?
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!
I haven’t made it yet but have all the ingredients & making for tomorrow’s dinner! We are so excited!
We hope you love it :).
We all loved it! Thank you so much! Followed the recipe exactly and it was perfect & delicious! ❤️