Spaghetti Squash Sausage Pizza Casserole Food

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 PIZZA CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Cut the spaghetti squash in half lengthwise and scoop out all the seeds. Brush with just a little olive oil (about a teaspoon) and sprinkle with salt and pepper. Place both halves of the squash cut side down on a prepared baking sheet and bake in the oven for 35 to 40 minutes.
• While the squash is roasting, drizzle oil into a large pan over medium heat and sauté the onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is browned and crumbled, draining if necessary.
• Stir in seasonings and salt/pepper, then pour in the marinara and mix well until everything is combined. Bring the sauce to a boil, then reduce the heat and let the sauce simmer for about 10 minutes.
• Remove the squash from the oven and let cool for a few minutes until it's easier to handle then using a fork, scrape out all the insides and add to the sauce that's simmering on the stove.
• Toss spaghetti squash with meat sauce and cook for about 3 more minutes, just so all those flavors can heat through.
• Transfer spaghetti squash and meat sauce to a 9×13 casserole dish lightly coated with nonstick spray. Top with shredded mozzarella cheese, layer pepperonis and sprinkle with additional Italian seasoning (and red pepper flakes), if desired.
• Bake the pizza casserole in the oven, uncovered for about 25 minutes until hot and bubbly. Serve and enjoy!

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 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.

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.