Happy Sunday everyone! Gosh this recipe has been sitting in my phone for over a month now, waiting to be posted. Sorry for the delay, but I promise it is well worth it! I’m a big spaghetti squash lover. I don’t cook it often, but I truly love and savor when I do. My husband…. not so much, but I have definitely learned how to doctor it up so that he will at least try it! This recipe was pretty successful (he actually had a whole bowl!), so I felt like it was more than necessary to share!
First…how do you cook a spaghetti squash? It is actually very easy to prepare, but it does take about 35-45 minutes to become tender, so I’m sorry to say this isn’t one of those easy 15 minute meals. Pre-heat your oven to 400 degrees, and slice your squash in half. If you can get a little bit of the seeds out of the center of the squash without completely shredding the inside, try to scoop as much out as you can. If not, don’t worry about it and just wait until it is fully cooked.
In a shallow baking sheet, add a thin skim of water (about 1/4-1/2 cup depending on how big your sheet it) and place your squash flesh side down onto the water. You may add a little salt, pepper, and olive oil or cooking spray to the flesh of the squash before placing it on the pan.
Let your squash cook for 35-45 minutes, depending on how large it is. Check the flesh around 35 minutes to see if it is fairly soft, if not let it go and extra 10 minutes. Also, add a little more water if you notice it is starting to burn. Once it is tender, remove from the heat, take it off of the pan, and let it cook for a few minutes before taking a form and running it along the flesh to reveal the little tiny strands of squash! don’t forget to remove the seeds!
For this recipe, you will use 1 medium squash.
Spaghetti Squash Casserole
- flesh of 1 medium spaghetti squash
- 1/4 yellow onion cut into thin slices
- 1/2 of 1 medium red bell pepper, cut into thin slices
- 2 cups fresh spinach
- 1/2-3/4 cup Tomato Basil pasta sauce (or your favorite sauce of choice)
- 2 chicken sausage links (I used Trader Joe’s basil chicken sausage)
- 1/2 cup park-skim shredded mozzarella cheese
- Seasonings/spices: garlic powder, dried basil, black pepper, little bit of sea salt (to cook the squash)
Reduce your oven heat to 350 degrees after cooking your squash. In a medium saute pan, cook your sausage (cut prior to cooking into bite-sized pieces), peppers, and onions in a little canola oil spray over medium heat until the veggies become slightly caramelized on the edges (onions will become translucent). Season with a pinch of black pepper and garlic powder. Once cooked, add your sauce into the pan to warm as well as your spinach. Stir your sauce to cover the spinach and help it wilt. Once the spinach is wilted, add in your spaghetti squash and season with additional garlic powder, black pepper, and dried basil (about 1/4 tsp garlic and pepper and 1/2 tsp basil). Add in 1/4 cup cheese at the last second and stir until melted.
In a small-medium baking dish, add a little cooking spray just to assure your squash does not stick, the evenly distribute your mixture. Add the additional cheese to the top and allow to bake for about 10-15 minutes or until the cheese is melted and the edges of the casserole become slightly golden brown. Remove from the oven, and allow it to cool for about 10-15 minutes before cutting and serving! Enjoy!