Spaghetti Squash Casserole
Meghan McMorrow | Fox and Briar
hot Italian sausage
whole milk mozzarella cheese
Preheat oven to 350 degrees F.
Cut spaghetti Squash in half lengthwise, scoop out seeds. Place cut side down on a microwave safe dish. Microwave for 12-15 minutes, or until flesh is easy pierced with a knife.
When cool enough to handle, use a fork to shred the spaghetti squash into noodle shapes.
Wrap spaghetti squash flesh in a towel, squeeze out as much excess moisture as possible. Set aside.
Meanwhile, heat olive oil in a large sauté pan over medium heat.
When hot, add onions. Saute until starting to soften, about 5 minutes.
Add sausage and cook until browned. Drain excess fat.
Stir in garlic and cook for about 30 seconds, until fragrant. Add tomato sauce, salt, pepper and oregano. Stir to combine. Turn heat to low and simmer for about 10 minutes.
Remove about 1 cup of sauce from pan, set aside.
Add spaghetti squash and stir to mix into the sauce.
Transfer spaghetti squash mixture to a large casserole pan.
Top with the reserved sauce, then top with the shredded cheese.
Bake in the oven for 10-15 minutes, or until cheese is melted and bubbly. Finish under broiler for 1-2 minutes to get cheese a little browned if desired.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?
Please comment, rate and share! And don’t forget to tag me on Instagram
AND #foxandbriar so I can see what you made!
Meghan McMorrow | Fox and Briar www.foxandbriar.com