Spaghetti Squash Casserole With Sweet Sausage Peppers Food

ITALIAN SAUSAGE & SPAGHETTI SQUASH CASSEROLE

Steps:

• This casserole will require a 9x13 inch casserole dish (you may prep it with non-stick cooking spray if desired).
• Preheat the oven to 400-degrees. Line a baking sheet with parchment paper or tin foil. Halve the squash (lengthwise or widthwise) and scoop out the seeds. Sprinkle the halves with a bit of salt. Place squash halves cut side down on a baking sheet.
• Bake squash in preheated oven for about 35-40 minutes or until it's easily pierced with a knife. Remove from oven and cool until easily handled. Use a fork to scrape out the "spaghetti" into a mixing bowl.
• To the squash, add egg (beaten), Parmesan cheese, onion powder, garlic powder, black pepper, and salt. Mix well. Set aside. Reduce oven temperature to 375-degrees in preparation for the casserole.
• In a large to medium pot, over medium-high heat, brown the Italian sausage until just done. Do not drain. Add the onion, bell pepper, and garlic. Cook for another 3-5 minutes until the onions become translucent. Remove from heat. Add the 24 oz jar of pasta sauce. Mix thoroughly. Set aside.
• Grab your casserole dish and begin layering. First, add about 2/3 cup of meat sauce to the bottom of the dish, and spread evenly. Next, layer half the spaghetti squash mixture on top of the meat sauce using a fork to evenly press it into a uniform thickness, almost as if it's acting as a lasagna noodle. Top the squash layer with half of the remaining meat sauce, and spread evenly. Now sprinkle 2 cups of the shredded mozzarella cheese over the meat sauce.
• Spread the remaining squash mixture using the same technique as above, followed by the rest of the meat sauce. Sprinkle the last 2 cups of mozzarella cheese evenly over the meat layer.
• Bake in preheated, 375-degree oven until cheese is bubbly and golden brown, about 25-30 minutes.
• Let cool for at least 10 minutes. This allows the casserole to be set up so that each serving comes out clean and beautiful. Enjoy!

SAUSAGE AND PEPPERS SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees 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 or 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. (I do this right in the pan, but it can get messy. If you prefer, mix it all together in a large bowl then pour it into the casserole dish).
• Sprinkle cheese on top of the squash.
• Bake for 45 minutes to 1 hour, or until the top forms a slight crust.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
• Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
• Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
• Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
• Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

SPAGHETTI SQUASH & SAUSAGE PIZZA CASSEROLE

Steps:

• Heat oven to 350°F.
• Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender.
• Meanwhile, brown sausage with peppers in large skillet; drain. Return sausage mixture to skillet. Add pasta sauce and oregano; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally.
• Cut squash in half; remove and discard seeds. Scrape squash into strands with fork; place in large bowl. Add eggs; mix well. Add pasta sauce mixture and mozzarella; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan.
• Bake 30 to 35 min. or until casserole is heated through and top is lightly browned.

SPAGHETTI SQUASH CASSEROLE WITH SWEET SAUSAGE & PEPPERS

Steps:

• Preheat oven to 400 degrees. Halve spaghetti squash and place cut side down on buttered baking sheet. Bake for 40 minutes or until tender. Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles. Reduce oven temperature to 350 degrees.
• While squash bakes, cook and crumble bratwurst in a skillet over medium heat. Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.
• Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through. Remove from heat and drain excess liquid. Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish. Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.

SPAGHETTI SQUASH AND SAUSAGE BAKE

Steps:

• Preheat oven to 400°F (200°C). Place spaghetti squash, cut-side down, on greased foil-lined baking sheet. Bake until flesh is tender, about 1 hour. Let cool for 15 minutes. Using fork, separate flesh into strands to make 5 cups squash.
• Meanwhile, brown sausage in large non-stick skillet over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink; drain fat. Add onions, stirring occasionally, until softened and sausage is cooked through, about 5 minutes. Add garlic, all but a pinch of the rosemary and the pepper (optional). Cook, stirring, for 1 minute. Add soup and vinegar to pan. Bring to simmer, stirring often. Mix in squash.
• Transfer to 2 qt (1.9 L) casserole dish. Sprinkle with cheese. Bake for 25 minutes until golden and bubbly. Sprinkle with remaining rosemary.

CHEESY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
• Remove squash from the oven and set aside to cool a bit. Leave the oven on.
• Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
• Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
• Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
• Bake, uncovered, in the preheated oven for 30 minutes.

SAUSAGE-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
• Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
• Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
• Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
• Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.

SPAGHETTI SQUASH CASSEROLE WITH PASTA SAUCE

Steps:

• Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.
• Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.
• Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.

SPAGHETTI SQUASH WITH SAUSAGE FILLING

Steps:

• Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
• Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

SPAGHETTI SQUASH WITH SWEET PEPPERS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.