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!