Tuesday, December 22, 2015

Spaghetti Squash Pizza Casserole

I'm really trying to get out of a cooking rut. For a long time after having a baby, it was an achievement to get ANY sort of dinner on the table. It's still a monumental task some days, but other days, Noah helps out and we make dinner without meltdowns (from either one of us-- ha!). I'm a huge fan of casseroles because they are often easier, they warm up the house, and they're usually even better as leftovers! So forgive me while I share a few of them here, for easy access to make again later.

Spaghetti Squash Pizza Casserole modified from PaleOMG

  • 1 large spaghetti squash (about 600 grams)
  • 1 pound Italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 2 eggs, whisked
  • (you can add anything else you like with pizza: veggies, cheese, etc)
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place spaghetti squash cut side down in agreased 8x8 dish and bake for 20-25 minutes or until the skin of the squash gives when you press on it. 
  3. Remove squash from over and reduce oven heat to 350 degrees.
  4. Scoop the threads out of the squash, squeeze over the sink to remove excess juices, and put the threads into the 8x8 greased baking dish. (Discard the squash skin.)
  5. Place a large pan over medium heat on the stovetop. Cook onions with some oil until they are soft. Add onions to squash.
  6.  Cook sausage in the large pan until pink no longer remains in the sausage and it is broken up into pieces.
  7. Add dried basil, salt, pepper, and eggs to the squash and onion, and mix well. Drizzle the pizza sauce over the top of the mixture, and top with sausage crumbles.
  8. 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.

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