Wedding-planning, eating, CrossFit, kitties, army-greens and video-gaming is my life lately. Being engaged is fun! We have decided on a venue, now hopefully this week we can stop by to sign our contract and lock in a date. So exciting!
I also got to meet my unit earlier this week, got a PS4 and cooked a couple of new recipes!
This one is yet another casserole (you know how fond of casseroles I am), and it was delicious! And low-carb too! It does contain cheese, so if you are sensitive to dairy or want a fully-paleo recipe, I would omit the cheese. Since I introduced it back into my diet back in Basic, my body is not as sensitive to it anymore. I do keep away from it for the most part, but every once in a while I do like to cook with some cheese. Anyway, I won’t ramble too much today, but here is the recipe!
- 1 medium Spaghetti Squash
- 1 lb ground Italian Sausage
- 3 cloves Garlic minced
- 1/2 cup coconut milk
- 1/4 tsp ground Sage
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Shredded Mozzarella
- 2 Tbsp Grass-fed Butter
- 1/2 cup Almond Flour
Heat the oven to 400 degrees. Cut your spaghetti squash in half lengthwise and scoop out the seeds. Brush it with a little bit of olive oil, and place it cut-side down on a baking sheet. Cook the spaghetti squash for 30-45 minutes, until it is done and the insides are soft.
When the spaghetti squash has cooled enough to handle it, scoop out the threads with a fork and place them into a greased 8x8 baking dish. Lower the over to 350 degrees.
In a pan over medium-high heat, cook your sausage until it is done and there is no pink. When it is finished, remove the sausage (leave the fat in the pan) and set aside.
Lower the heat and add the garlic to the fat in the pan. Stir for about a minute, until garlic is soft. Add the coconut milk and spices, and simmer for about 5 minutes, stirring frequently.
Add the sausage and the sauce to the casserole dish, and mix everything together with a fork. Add the whisked egg to the mixture, and stir the mixture with the fork until the ingredients are well blended.
Sprinkle the shredded mozzarella over the top of the entire dish (omit if you are dairy-sensitive).
Combine the almond flour with the softened butter, and mix together until the mixture is crumbly. Sprinkle the crumbs over the top of the casserole (if you haven't noticed, I am a fan of this topping mixture!).
Place the casserole dish into the oven and bake for 20-30 minutes, until the crust is light brown. Let cool, then serve and enjoy!