Spaghetti Squash Casserole
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- 1 medium spaghetti squash
- 12 ounces bulk Italian sausage
- 1 1⁄2 cups mushrooms, sliced
- 1 medium bell pepper, diced (red or green)
- 1⁄2 cup onion, chopped
- 3 garlic cloves, minced
- 1 (4 1/2ounce) can chopped black olives
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1 (23 ounce) jar spaghetti sauce
- 1 1⁄2 cups pre-shredded mozzarella cheese
Directions
- With a 2 pronged fork, pierce squash all the way through to the center cavity to provide steam vent holes.
- Place squash in microwave, vent holes on the top, and bake at full power until squash is tender crisp (not squishy soft) when tested with a 2 pronged fork.
- Note: the time for me is usually 10-15 minutes, but it will vary with the size of your squash and the power/ size of your microwave.
- Remove from microwave and let squash cooll until comfortable to handle.
- Cut squash in half lengthways and gently scoop out and discard the seeds and the little strings that attach them, using a large spoon.
- Now, using a dinner fork, flake out the "spaghetti strands" of squash into a bowl.
- In a large skillet, sautee sausage, mushrooms, onions, peppers, and garlic until the sausage is no longer pink, stirring to break up sausage.
- Note: If your sausage is in links, slit the casing and squeeze out the sausage so you can chunk it.
- Drain off any fat.
- In an appropriately sized greased baking dish, layer half the squash, sausage mixture, black olives, seasonings, spaghetti sauce, and cheese.
- Continue layering with the second half of ingredients, withholding the final cheese until the last 5 minutes of baking so it only melts, not bakes crispy brown.
- Note: At this point, the casserole can be covered in foil (with final cheese in a zipper bag) and frozen for future use.
- Bake at 350 degrees for 30 minutes or until completely hot throughout.
- Remember to add the final cheese in the last 5 minutes and to allow extra thaw/ bake time if frozen.
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