Step 1

Preheat oven to 400℉. Slice spaghetti squash lengthwise, and scoop out seeds.

Step 2

Place both halves face-down onto a baking sheet; bake 25 minutes.

Step 3

While the squash is cooking, heat a large pan over medium heat and add the sausage. Cook until browned and crumbly, about 8 minutes.

Step 4

Remove from pan, and set aside. Reserve at least 1 tablespoon of fat in the pan for the sauce.

Step 5

Remove spaghetti squash from oven, and set aside to cool.

Step 6

Prepare sauce by whisking together coconut milk and cornstarch.

Step 7

Heat the same pan you cooked the sausage in over medium heat; add mushrooms, and cook until they begin to soften. Stir in garlic, and cook about 1-2 minutes, until fragrant.

Step 8

Whisk the coconut milk mixture again, and add to pan, stirring constantly 2 minutes. The sauce will bubble and thicken. After 2 minutes turn off stove, and stir in salt and pepper to taste.

Step 9

With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Stir in the cooked sausage, broccoli, and creamy garlic sauce; mix well. Bake an additional 15 minutes or until bubbly.