After 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!