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Spaghetti Squash Casserole

Wholistic Oasis, Becky WittBecky Witt
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Course Main Course

Ingredients
  

  • 1 package (4) of grass-fed brats thawed and chopped (get your brats from @springcutcattle)
  • 2 spaghetti squash
  • 4 cups chopped kale easiest to buy a bag of organic chopped kale
  • 2 jars of organic sun-dried tomatoes drained and sliced
  • 1 sweet onion
  • 1 large portabella mushroom
  • 2 tbsp olive oil 1 for brushing on spaghetti squash and 1 for sautéing brats, onion and mushrooms

Cheesy Garlic Sauce

  • 2 cups raw cashews
  • 1 cup full fat coconut milk
  • 2 cloves garlic
  • Juice of 1 lemon
  • 2 tsp pink salt
  • 1 tsp red pepper flakes
  • 1 tbsp dried oregano
  • 1/3 cup nutritional yeast
  • 1/2 tsp pepper

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Brush insides with olive oil. Place face down on a pan with sides, and cook for 30-45 minutes, or until golden brown on outside and soft to the touch.
  • Once cooked, place aside and allow spaghetti squash to cool.
  • While spaghetti squash is cooking, heat a large skillet over medium heat. Add in chopped brats, and chopped onion and sauté for 7-10 minutes. Add the mushrooms and sauté for another 5 minutes. Transfer everything from the skillet to a large casserole dish, leaving the fat.
  • Sauté kale in the fat for 5 minutes.
  • Make the cheesy garlic sauce. To make the sauce, combine all the sauce ingredients into a blender and blend on high until creamy consistency is achieved. May need to add some water to make creamier. 
  • Once the squash has cooled, use a fork to remove the strands and transfer to the large casserole dish and mix with the brats, onion and mushrooms.
  • Add sauce to the casserole dish and mix.
  • Add kale and sliced sun-dried tomatoes and mix some more.
  • Bake at 400 degrees for 20-30 minutes, until edges are golden brown. 
  • Serve and enjoy!