Preheat the oven to 425oF (218oC). Cut the spaghetti squash in half through its belly, remove the seeds and place flesh-side down on a baking sheet lined with parchment paper. Cook for about 30 to 35 minutes, or until cooked through.

While the squash is cooking, cook the sausages over medium heat on a pan. Break them up with the back of a eooden spoon until crumbled and cooked through (about 6 to 8 minutes). Remove from heat and set aside.

Using the same pan, add the garlic and saute for one minute, then add the arrowroot flour. Lower the heat to medium-low and add the coconut milk. Whisk until the arrowroot powder is dissolved and mixed in. Let it simmer until it thickens.

Remove the squash from the oven and use a fork to scrape out the “noodles” and add them to a casserole dish. Top with the sausage, broccoli and sauce and season with sea salt. Bake for 15 to 20 minutes, or until the broccoli is cooked through.

Remove the casserole from the oven, and divide onto plates. Enjoy!