Spaghetti Squash Casserole with Pasta Sauce recipe

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Ingredients

1 medium spaghetti squash
cooking spray
1 tablespoon olive oil
½ pound bulk Italian sausage
1 medium zucchini, chopped
1 medium red bell pepper, chopped
½ medium onion, chopped
1 clove garlic, minced
salt and ground black pepper to taste
1 (28 ounce) jar pasta sauce
½ cup shredded Parmesan cheese
½ cup shredded mozzarella cheese

Nutrition Info

489.8 calories
carbohydrate: 46.4 g
cholesterol: 42.4 mg
fat: 25.5 g
fiber: 6.5 g
protein: 20.4 g
saturatedFat: 9 g
servingSize: -
sodium: 1567.9 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.

  2. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.

  3. Heat oil in a skillet over medium heat, stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.

  4. Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.

  5. Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.

Recipe Yield

1 8-inch casserole

Recipe Note

Yummy and light, but filling, way to get those veggies in. Spaghetti squash casserole topped with pasta sauce, it tastes just like pasta and super yummy!

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