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Looking for a hearty, comforting dish that’s both delicious and easy to make? This Spaghetti Squash Sausage Casserole is a game-changer. Combining the tender strands of spaghetti squash with savory Italian sausage and gooey mozzarella cheese, it’s a meal that satisfies without the carb overload. Perfect for a cozy dinner or meal prep for the week, this casserole will quickly become a household favorite.
The name of the recipe: Spaghetti Squash Sausage Casserole Recipe
Ingredients:
- 1 large spaghetti squash
- 1 lb casings removed Italian sausage
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
- While the squash is roasting, cook the sausage in a skillet over medium heat until browned. Drain any excess fat.
- Once the squash is done, use a fork to scrape out the strands into a large bowl. Add the cooked sausage and marinara sauce, and mix well.
- Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
- Bake in the oven for 15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Essential Ingredients for This Casserole
What you will need to make spaghetti squash sausage casserole
- Spaghetti squash: Provides a low-carb alternative to pasta, adding a unique texture and mild flavor that complements the sausage and sauce.
- Italian sausage: Adds a savory, spicy element to the dish, providing protein and enhancing the overall flavor profile.
- Marinara sauce: Brings a rich, tangy tomato base that ties all the ingredients together, adding moisture and depth.
- Mozzarella cheese: Melts beautifully on top, creating a gooey, cheesy layer that adds creaminess and a satisfying finish.
- Olive oil: Helps roast the squash, adding a subtle richness and aiding in the caramelization process.
Necessary Tools and Instruments
What tools/instruments will be needed to make Spaghetti Squash Sausage Casserole Recipe
- Baking sheet: Needed to roast the spaghetti squash halves until tender.
- Skillet: Used for browning the sausage, ensuring it's cooked through.
- Large bowl: Mix the roasted squash strands with sausage and marinara sauce.
- Baking dish: Holds the combined mixture for the final bake with cheese on top.
- Fork: Scrapes out the spaghetti-like strands from the roasted squash.
Spaghetti Squash Sausage Casserole Recipe
A hearty and healthy casserole made with spaghetti squash and sausage.
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Ingredients:
Main Ingredients
- 1 large spaghetti squash
- 1 lb Italian sausage casings removed
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
- While the squash is roasting, cook the sausage in a skillet over medium heat until browned. Drain any excess fat.
- Once the squash is done, use a fork to scrape out the strands into a large bowl. Add the cooked sausage and marinara sauce, and mix well.
- Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
- Bake in the oven for 15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is a great low-carb alternative to traditional pasta dishes.
Read more: Spaghetti and Sausage Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the spaghetti squash and sausage mixture as directed.
- Assemble the casserole in a baking dish but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps.
- Wrap the unbaked casserole in plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Bake at 400°F (200°C) for 20-25 minutes until bubbly.
Using spaghetti squash instead of pasta not only lowers the carb count but also adds a subtle sweetness that pairs perfectly with italian sausage and marinara sauce.
Frequently Asked Questions
FAQ:
How do I know when the spaghetti squash is done roasting?
The squash is ready when you can easily pierce it with a fork and the strands pull away from the skin effortlessly.
Can I use a different type of sausage?
Absolutely, feel free to use chicken, turkey, or even a vegetarian sausage.
Can I make this casserole ahead of time?
Yes, you can assemble it a day in advance and bake it when you're ready to serve.
What can I use instead of marinara sauce?
You can substitute with any tomato-based sauce or even a creamy Alfredo sauce for a different flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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