In an effort to eat healthier and cut down on our pasta and bread intake I have been trying to find new recipes that are tasty and fairly easy to make. Spaghetti squash has become my new pasta replacement and it doesn’t hurt it’s gluten free. I’m finding that it can pretty much replace most types of bread products. I have tried it as the typical spaghetti replacement here, but thought we could give it a whirl and try it out as my favorite food ever: pizza.
I’m not exactly sure where the original recipe came from, I just know I saw it jotted down a few ingredients and kind of made it up all 3 times we’ve had this dish. Think everything you want on pizza and gather it up! For my particular pizza casserole we needed:
- sharp knife
- 9×13 baking dish
- small shallow baking dish (I used an 8×8 baking dish)
- large skillet (mine is a 13 1/4 incher)
- 1 large green bell pepper
- 1 large white onion
- 1 medium spaghetti squash
- 1 pint of mushrooms
- 1 pound of spicy sausage
- 1 jar of organic spaghetti sauce
- rosemary and oregano to taste
- To start, rinse and cut the spaghetti squash in half, then scrape all the seeds out. While doing this preheat the oven to 350 degrees.
- In a shallow baking dish, put about an inch or two of water and set the spaghetti squash halves face down and pop in the oven at 350 degrees for 45 minutes.
- During the squash baking time, wash and chop all your ingredients accordingly.
- Put your meat in a skillet and cook until done, then drain out any fat/grease that may be lingering in the pan.
- Add your chopped ingredients in with the meat to saute, after about 15-20 minutes add your sauce and spices to simmer until the squash is done.
- Remove the squash from the oven, allow it to cool enough to scrape from the skin. LEAVE THE OVEN ON! Add the spaghetti squash to the simmering meat and veggies. If you pan isn’t big enough don’t worry! You can skip the add it to pan part and just dump it into the baking dish, adding it to the pan of cooking veggies and meat is really just to mix the flavors all together before dumping it in the baking dish.
- Pour it all into the baking dish, make sure that all the ingredients are mixed together thoroughly, or if you’d like layer the spaghetti squash on bottom and veggie/meat/sauce mix on top.
- Bake at 350 for about 30-40 minutes. The top your casserole will begin to brown ever so slightly and that’s how you know it’s ready!
- I chose to cut it up into easy to delve out pieces, out of a 9×13 pan I got about 8 servings, and after it sits in the fridge overnight, leftovers are super easy to scoop out!
Enjoy! This has been in our rotation for about a month now, and I can honestly say it might stay a while. For starters I like it, and I’m a pretty picky eater sometimes 🙂 It is fairly easy to make and it lasts for several days. My hubs can easily take this to work for lunch and he has no trouble eating it out of a tupper ware, making it an even better dish!
Is there a favorite dish in your family’s rotation that you go back to again and again?