This spaghetti squash casserole is exploding with flavor and a meal the entire family will love. It’s dairy-free and gluten-free, yet the taste is not compromised. The garlic and sun-dried tomatoes truly do make this recipe. Now, that fall is here and cooler weather has arrived, the warmer dishes are more appealing.
Spaghetti squash is an excellent alternative to eating pasta and it doesn’t leave you feeling bloated after you have finished your meal. You gotta love that! Say goodbye to the bloat!
Cut spaghetti squash in half and scoop out all seeds. Place in baking dish with 1 inch of water, cut squash side facing down. Cook on 400F for about 40-45 minutes.
In a saucepan whisk all ingredients together for cream sauce. Heat sauce over medium heat for 5-8 minutes until it thickens. Whisk sauce continually.
In a casserole dish, add spaghetti squash, steamed broccoli, sautéed mushrooms, and sun-dried tomatoes. Then, pour the cream sauce over top of the casserole. Top with minced garlic.
Heat in oven on 400F until warm for about 15-20 minutes.