Italian Spaghetti Squash Bake

spag squash bakeAfter a few carb-filled days, I wanted to do something a bit lighter this weekend. This is the recipe inspiration, but of course, it wouldn’t be cooking if I didn’t do my own thing with it:

  • Prepare a football-sized spaghetti squash by poking it multiple times with a knife and microwaving it (on a paper towel) for 15 minutes. Slice in half and shred into a large bowl.
  • Fry 1/2-1 lb. of Italian sausage. Drain and add to spaghetti squash
  • Chop and saute…
    • 8 oz. mushrooms
    • 1 red bell pepper
    • 1 green bell pepper
    • 1 small red onion
  • …add to squash/sausage.
  • Stir in…
    • two beaten eggs
    • 1/2 cup cheddar cheese
    • 1/2 cup Parmesan cheese
    • 1/2-3/4 jar of spaghetti sauce
  • Pour into greased 9 x 13 casserole dish, sprinkle with a bit more cheddar and parm,  and bake at 350* for 1/2 hour

I realllllllly liked this, and it made me feel good. 🙂 Next time, I might skip the eggs/skimp on the sauce as there was more liquid than I would have liked. I bet that will keep the leftovers moist though!

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