Spaghetti Squash Casserole

Spaghetti squash is the shit. Actually, squash in general is the shit. It is loaded with nutritious goodness: beta carotene, magnesium, vitamin C, and plenty of antioxidants to neutralize free radicals that cause damage to DNA. It can be stored for months, and is very versatile you can easily find a way to add it to basically any dish.

This spaghetti squash is simple to make up and serves approximately 8. Serve alongside a salad and even have some garlic toast. Maybe enjoy some red wine with it too :)

Spaghetti Squash Casserole


1 large spaghetti squash
1 lb italian sausage (casing removed-just cut the casing off) Feel free to substitute ground beef or chicken for a leaner option
1/2 onion, minced
2 garlic cloves, minced
2 C chopped mushrooms
3 tbsp basil leaves, minced
2 C pasta or pizza sauce
3 eggs, whisked
200g shredded organic mozzarella (optional)


Preheat oven to 450°

Cut spaghetti squash in half and remove seeds. Place face down on a baking sheet lined with parchment paper and bake until a fork can pierce the skin of the squash with little resistance (approximately 40 minutes)

Turn down heat to 350° and let squash cool

While the squash is cooling, fry the sausage, onion, garlic, and mushrooms over medium heat until the sausage has no pink and is broken into pieces. Drain excess fat

Pull threads of spaghetti squash away from the skin and transfer to large bowl. Add sausage mixture and mix with basil and pasta sauce. Add whisked eggs and combine until you can no longer see the eggs.

Transfer casserole to a greased 12 X 9" baking dish

Bake for 50ish minutes or until a slight crust. Sprinkle mozza on top and broil until slightly brown (about 5 minutes). Remove from oven and let cool for 5 minutes before serving



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