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Sausage and Peppers Spaghetti Squash Casserole Recipe

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This recipe for Sausage and Peppers Spaghetti Squash Casserole, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mackenzie Pearce

Category:
Category:

Ingredients:  
Ingredients:  
1 medium spaghetti squash
1 lb Italian seasoned ground sausage
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
2 cups pasta sauce (canned or homemade)
3 eggs, whisked
2 cups mozzarella
Fresh basil, salt & pepper to taste

Directions:
Directions:
Preheat oven to 350 F. To cook the spaghetti squash, cut it in half, scoop out the seeds, and place it face down in a microwave safe bowl. Fill the bowl with 2 inches of water and microwave on high 5-10 minutes or until squash is soft. Remove from the microwave, wait until cool enough to handle and pull the strands of squash loose with a fork. Squeeze the squash with a cheese cloth of strain it through a fine mesh strainer to get all the extra liquid out.

While the squash cooks, in a medium pan cook the ground sausage until no longer pink. Remove and set aside. In the same pan, cook the peppers and onion until they're soft, about 5 minutes. Stir back in the sausage.

Spray a large (5 qt) casserole dish with non-stick cooking spray. Mix the squash, sausage mixture and pasta sauce all together. Pour in the eggs and seasonings and mix to combine. Pour on the casserole dish. Sprinkle cheese on top of the squash and bake for 45 minutes to 1 hour or until the top forms a slight crust.

 

 

 

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