Ingredients 

1 pound Chicken sausage 

1 large butternut squash (about 1 pound)

2 tablespoons arrowroot

2 cups shredded mild cheese (such as gouda)

10 eggs

3 cups unsweetened almond milk

1 teaspoon salt

Instructions

1. In a saucepan over medium heat, cook the sausage until browned, crumbling it into small pieces as it cooks. Once cooked, drain and set aside.
2. While the sausage it cooking, peel the butternut squash and discard the skins. Insert into a vegetable spiralizer, and spiralize the entire squash. You should have about 2 cups of spirals when finished. Toss the spirals with the arrowroot and set aside.
3. In a separate, large bowl, whisk together the shredded cheese, eggs, whole milk and salt. Stir in the sausage until fully combined, then add the butternut squash. Stir until combined, then pour the mixture into a 13”x9” baking dish. Cover with plastic wrap and let sit in the fridge overnight or bake in the oven at 375.
4. Remove the plastic wrap and bake the casserole, uncovered, for 40-45 minutes or until the center is set and doesn’t jiggle when moved.
5. Remove from the oven and let sit until cool enough to handle. Serve warm or use as a grab and go make ahead breakfast. 
6. Enjoy!