A creamy tuscan spaghetti squash casserole with kale, sausage, and a dairy free garlic cream sauce. Whole30 friendly, as well! Whole 30 Dinner | Whole 30 Breakfast | Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 tsp fennel seed 1 tsp salt 2 tsp ground sage 1 tsp thyme 1 tsp white pepper black is fine if you don't have it Check below.
Instructions:
First of all. Preheat oven to 400. Cut your squash in half (I like to cut it in half horizontally which is different than how most people do it, but it creates longer "spaghetti" strands this way!) Scoop out the seeds and lay both halves cut-side down on a parchment-lined baking sheet. Bake the squash for 35-40 minutes (depending on the size of the squash).
After it, Meanwhile, make the sausage: Heat a large saute pan over medium high heat and add all sausage ingredients. Stir/cook for 5-7 minutes 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.
Step three, Make the creamy garlic sauce: Combine all sauce ingredients in a blender and blend on high for 30 seconds or until very creamy. The cashews do not need to be soaked beforehand.
