Description
A delicious pizza-inspired spaghetti squash casserole that is loaded with veggies and flavor!
Ingredients
1 large spaghetti squash
2 tablespoons olive oil
1 pound Italian sausage (I usually use chicken sausage but pork is fine too)
1 sweet or yellow onion, finely diced
8 ounces mushrooms, thinly sliced
2 cloves garlic, minced
12–16 ounces marinara sauce (1 1/2–2 cups)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional but I like the kick, I leave it out if serving to Finn)
Salt and pepper, to taste
3 eggs, whisked
1/3 cup grated parmesan cheese (optional can leave out if dairy-free)
Additional veggies as desired: chopped spinach, artichoke hearts, peppers, etc)
15–20 mini pepperoni (optional)
1–2 cups shredded cheese for topping (optional can leave out if dairy-free)
Instructions
- Preheat oven to 350 degrees.
- Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down in a baking dish with an inch or so of water. It’s done cooking when the skin pierces easily and feels soft. Note, you almost want to slightly undercook the squash as it’s going to cook again in the casserole. You don’t want your “noodles” to be mushy.
- Once squash is done cooking, remove threads using a fork and set aside.
- Place a large pan over medium heat. Add olive oil and then sausage, mushrooms and onions. Cook until the sausage is no longer pink. Be sure to break it into pieces with your spoon or spatula while cooking. Add garlic and cook another minute or so, careful not to let it burn. Add marinara to pan, as well as Italian seasoning, red pepper flakes and salt and pepper to taste.
- Add the spaghetti squash noodles and mix to combine. (Note, if your pan isn’t big enough to accommodate noodles and sausage mixture, you might want to transfer everything to a large bowl.
- Add whisked eggs and grated parmesan to the mix and stir everything together until well-incorporated. Prepare a square 8×8 or 9×9 baking dish (I actually use a 9x12ish rectangular baker and it works great!) by spraying with nonstick cooking spray or oiling down with olive oil. Spread spaghetti squash mixture into prepared baking dish. Add toppings of your choice.
- Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish. If you have topped with cheese, you might want to cover with foil for first 40 minutes of baking and uncover for last 20.
- Let rest for 5 minutes before serving.
Notes
Feel free to play around with different variations when it comes to veggies and toppings.
Leftovers reheat very well.
Keywords: best spaghetti squash casserole