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Stacey Kasdorf

Creamy Broccoli Spaghetti Squash Casserole

I found this recipe on the Real Simple Good blog and had to try it! It had all of the ingredients I love and I knew there would be some part of it that everyone in my family would love. Sausage for Jason, broccoli for me and spaghetti squash for Ev. Needless to say it was a hit with the whole family. I also love that it's dairy free (even though I added feta for some extra flavor!). You can find the original recipe here, or see mine below for the few changes I made.

I love meals like this because it's one easy dish with everything in it, no sides, no extra work, just one and done. I'm all about these meals with kids because the less work the better. You can also prep the spaghetti squash and sausage ahead of time so it takes minutes to prepare. It's also great as leftovers the next day and super creamy and filling and delicious! Check out the recipe below for an easy, healthy, family friendly meal.


Creamy Broccoli Spaghetti Squash Casserole

Makes: 6 Servings

Prep Time: 30 minutes

Cook Time: 25 minutes


For Soup Base:

  • 1 spaghetti squash, cooked* (see notes below for how I cook it)

  • 5 cups broccoli florets (I used frozen)

  • 1 lb sausage

  • 2 cups cremini mushrooms, diced

  • 1/4 cup flour (I used brown rice flour)

  • 4 cloves minced garlic

  • 1 can full fat coconut milk

  • 1 tsp onion powder

  • pinch of cayenne pepper

  • Salt and pepper to taste

  • 1/3 cup feta cheese (omit for dairy free)

* For the spaghetti squash I pressure cook it on high for 8 minutes. If you don't have an Instant Pot you can poke it and microwave for ~8 minutes or until soft, or cut it in half and bake it face down in an inch of water for 40 minutes at 425 degrees.


  1. Heat oven to 425 degrees F.

  2. Cook the sausage in a pan over medium/high heat. Break it apart and cook until browned. Remove from the pan and set aside.

  3. While the sausage is cooking, shred the spaghetti squash with a fork into a bowl. Season with salt & pepper to taste.

  4. Next make the gravy by adding the mushrooms to the pan that you cooked the sausage in. Cook for 2-3 minutes until soft, then add the garlic and flour and cook for 1 minute stirring constantly. Add a few tbs of water if it gets too dry. Then add the can of coconut milk and whisk together for another 2 minutes until thick and bubbly. While it's cooking add the onion powder and cayenne pepper. Take off the heat.

  5. Add the broccoli, spaghetti squash, sausage and gravy in a big bowl and mix it all together. Pour into a 9x13 casserole dish and bake for 15 minutes. Take it out of the oven and top with feta cheese and bake for another 8 minutes.



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