Saturday, November 3, 2012

Spaghetti Squash Casserole

This is, hands down, my favorite thing to do with spaghetti squash.


1 spaghetti squash
1 large yellow onion, chopped
5 cloves garlic, minced
2-3 bell peppers, chopped
2 tbsp olive oil
28 oz can crushed tomatoes
1/2 tsp dried oregano
1 tbsp basil
1/4 tsp crushed red pepper
1 lb sweet Italian turkey sausage
2 cups mozzarella/parmesan shredded cheese blend

1. Roast the spaghetti squash (I do mine with olive oil spray for 45 mins-1hr at 350), let cool, and scrape strands into a bowl - set aside.

2. Leave the oven on and bump the temp up to 375.

3. Remove casings from the sausage if it's links, and brown in a large skillet with olive oil.  Add onion, garlic, and peppers and cook until softened.  

4. Add crushed tomatoes, oregano, basil, and crushed red pepper.  Simmer uncovered for about 15 minutes, stirring occassionally.

5. Mix the spaghetti squash strands in with the veggie mixture in the pan.  Mix it really well so the spaghetti squash is spread out.  Spray a 9x13 casserole dish with olive oil spray and then pour half of the veggie mixture into the dish.  Cover with half the cheese, then repeat the layers.
6. Bake at 375 for about 30 minutes or until cheese is melted and bubbling.  Let stand about 10 minutes before serving.

Makes 8 servings
211 calories
7g fat
22g carb
18g protein 

No comments:

Post a Comment