Italian Sausage and Pepper Spaghetti Squash Casserole
When you have a craving for pasta but you are watching your carbs.. you make this! This casserole has everything you want in a cheesy pasta dish, with no pasta! Aww the magic of spaghetti squash! You’ll love this!
Here’s what you need:
1 medium spaghetti squash, seeded and cooked.
1 T olive oil 1 lb turkey Italian sausage
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
1 jar spaghetti sauce
2 T grated Parmesan
salt and pepper to taste
2 T minced fresh basil leaves
1/4 t crushed red pepper flakes
3 eggs, beaten
2 cups shredded mozzarella
Preheat the oven to 350. Cook the spaghetti squash by cutting it in half, scoop out the seeds. Microwave each half about 5 minutes each, then scoop out all the strands of squash with a fork and put them in a strainer to drain. While you are preparing the squash, cook the sausage, along with the peppers and onion in olive oil in a large skillet. Drain off the fat when the sausage is cooked and the veggies are tender. In a large mixing bowl, gently mix the sausage mixture, spaghetti sauce, spaghetti squash, seasonings, beaten eggs and Parmesan cheese. Spread this into a 9 x 13 casserole dish that has been sprayed with cooking spray. Top with the mozzarella. Baked uncovered for 45 minutes to one hour or until the top has formed a bit of a crust. Allow to sit a few minutes before serving. Enjoy!