Spaghetti Squash Casserole

Spaghetti squash is the unsung hero of ingredients that is healthy, child friendly, and just fun. If you are looking for something different to make a new family favorite, I’ve got you covered.

This is a familiar taste with a twist. The squash really does work like spaghetti pasta and has a mild enough flavor that your family will love it.

I don’t have a long story about spaghetti squash. I grow it in the gardens, and it’s easy to prepare, so it’s a win on my table.

To cook the squash, pierce it a few times with a fork and microwave for 10 minutes. Remove carefully! It’s incredibly hot. Cut in half, remove seeds and then use a fork to separate the strands into a bowl. Use like spaghetti pasta. It’s that simple.

Spaghetti Squash Casserole

Use this unique squash as the base for a tasty casserole your family will love.

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Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 Large Spaghetti squash Cooked until soft, remove seeds, shred with fork
• 1 lb Sweet Italian sausage Bulk or links
• 2 tsp Olive oil
• 4 Cup Tomato Sauce
• 1 small Onion Chopped
• 2 cloves Garlic Minced
• 2 Carrots Shredded
• 1 Tbsp Italian seasoning
• 1/4 Cup Parmesan Cheese
• Salt/pepper To taste

Equipment

• Large casserole dish (I make this in a 10 inch Corningware casserole
• Frying pan

Method

 

1. Spread cooked spaghetti squash into a large casserole dish
2. In a large pan, heat olive oil over medium heat
3. Add onions, carrots, and garlic
4. Cook until vegetables are soft. Set aside
5. Remove casing from sausage if using links. If using loose or bulk sausage just add to hot pan
6. Break up sausage and cook until no more pink remains
7. Add cooked vegetables to meat mixture
8. Add sauce and seasonings
9. Heat through until bubbly
10. Pour over spaghetti squash strands
11. Sprinkle cheese over all
12. Heat 350 degrees for 30 minutes