Can you have a dairy free pasta dish that is every bit as creamy and delicious as your dairy-eatin’ friends have? YES. YOU. CAN. This dish is maximum low carb comfort food. Make it to soothe your soul without paying the dairy piper. Make sure you use coconut cream with NO sugar added (check the label). Keep that can in the fridge for 1-3 hours, open it, poke a hole in the top, and drain the excess water before adding the coconut cream to the dish.
For you dairy eaters, just sub 3/4 cup heavy cream for the coconut cream.
Spaghetti Squash with Sausage, Leek, and Sage Sauce
(Yield, 2 large servings or 4 small side servings)
- 2 whole spaghetti squash
- 3 tablespoons olive oil, divided
- 1 leek, pale green and white parts only, chopped
- 12-16 ounces pork sausage with no casing (I use Italian with no fennel seeds, or traditional breakfast sausage)
- 2 tablespoons finely chopped sage leaves, plus more for garnish
- 1 14 ounce can coconut cream, water separated out and discarded
- Salt and pepper
Preheat oven to 350 degrees. Microwave spaghetti squash for 3-4 minutes to soften it before attempting to cut it in half. When soft enough to easily put a knife through it, safely cut the spaghetti squash in half. Scoop out and discard the seeds. Lay squash halves on a baking sheet, season with salt and pepper and drizzle with 2 tablespoons of olive oil. Put in oven and let cook for 40-45 minutes. Remove squash from oven and let cool enough to be able to use a fork to remove strands into a bowl. Season with salt and pepper.
Meanwhile, heat remaining tablespoon of olive oil to medium high heat and add leeks. Cook 3-4 minutes until leeks are soft, being careful not to burn. Season with salt and pepper. Add in sausage and cook until browned, breaking into small pieces with a spatula. Sprinkle in sage leaves. Add coconut cream and stir in until heated and blended. Mix in spaghetti squash strings, tossing sausage mixture in evenly with spaghetti squash. Cover and let cook an additional 5-10 minutes, then serve, garnished with more chopped sage leaves.