Broccoli Squash Casserole
I love spaghetti squash especially when I find it at the farmers market for a dollar! Talk about an affordable meal while also supporting the local farmers. Win-win! This casserole is perfect for a make ahead meal - just pop it in the oven to heat through before serving. Perfect for game day or a dinner party. I made the dish on Sunday along with my weekly meal prep of roasted veggies then threw everything in the casserole dish, wrapped it in foil, and let it hang in the fridge until 5pm. I popped it in the oven for 30 minutes at 350 and bam - a delicious Sunday dinner right on time without a lot of fuss. It also saved me from having to be in the kitchen during the Sunday night game! Instead I got to relax with my family and enjoy the game! Yes, I really love football! Actually anything that gives me an excuse to hang out with my family, eat tasty food and have a few cocktails count me in!
This casserole is loaded with veggies, gluten free, dairy free, grain free and only 5 ingredients!
Broccoli Squash Casserole
INGREDIENTS:
1 medium sized spaghetti squash
1 head of organic broccoli
1 pint of organic baby bella mushrooms
1 lbs organic ground Italian sausage (All I had was organic ground chicken so I seasoned it with lots of fennel seed, crushed red pepper, sea salt, cracked black pepper, cumin, and garlic to mimic Italian sausage)
1 jar of Siete Foods Cashew Queso Sauce Mild Nacho flavor (I always keep this stuff on hand for a delicious and tasty quick sauce to spice up any meal.)
Avocado oil for roasting
1/2 T ghee for sautéing
sea salt & cracked black pepper
DIRECTIONS:
Heat over to 375 degrees. While oven heats, wash and cut broccoli into bite sized florets. Wash and cut the spaghetti squash in half long ways. Wash and slice mushrooms.
Place spaghetti squash cut side down on a large baking sheet that has been coated in avocado oil.
Toss broccoli in 1/2 T avocado oil, salt, and pepper. Add onto the same pan as the squash.
Roast in the oven until the broccoli is tender, about 30 minutes. Then remove the broccoli and continue to cook the squash for a total of 45-60 minutes.
While the squash and broccoli are baking, heat the ghee in a skillet on medium heat and add in the mushrooms. Season with black pepper. Once the mushrooms have softened then salt them to taste.
Remove the mushrooms once they are softened and add in the Italian sausage to brown up.
Once the squash has been removed from the oven and cooled, use a fork to scrape the insides out creating spaghetti like strings of squash. Add the squash in a large glass baking dish (8 1/2x11). Add in the roasted broccoli, the browned Italian sausage, and the sautéed mushrooms.
Drizzle the cashew queso over and stir until evenly mixed. Bake at 350 degrees for 30 minutes covered with aluminum foil.
I prefer to serve it with some fresh chopped cilantro on top!
This casserole is definitely a favorite and a new regular in the Hussey house these days!
As always tag me on Instagram if you make this tasty bake @vivacitybuzz
