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Spaghetti Squash Casserole
20 min prep time
9servings
Photo by
Peter Papoulakos
How to Make Spaghetti Squash Casserole
You can make this a vegetarian dish by omitting the sausage and adding extra vegetables like bell peppers, onions and asparagus.
20 min prep time
9servings
1/9 of casserole – about a 3x3 inch piece
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Step-By-Step Instructions:
- Preheat oven to 375 degrees F. Coat a baking pan with cooking spray.
- Fill baking pan with 1 inch of water. Cut squash in half lengthwise. Lay squash cut side down in the pan and roast for 1 hour.
- Remove the roasted squash from the skin. Discard skin and any seeds and place into a large bowl. Set aside.
- Coat another baking pan (9x9) with cooking spray. Set aside.
- While squash is roasting, add olive oil to a medium sauce pan over medium high heat. Sauté chicken sausage until beginning to brown.
- Add garlic and mushrooms and sauté until mushrooms are softened and all liquid is evaporated.
- Sprinkle flour over the mushroom and sausage mixture and cook for 2-3 minutes, stirring constantly.
- Add milk and whisk vigorously, scraping the bits off the bottom of the pan. Bring to a boil.
- Reduce to a simmer and let simmer for 3-4 minutes. Add 1/4 cup of mozzarella cheese and stir to melt. Stir in salt, pepper and basil.
- Pour sauce over the cooked spaghetti squash and mix to incorporate.
- Pour into prepared baking dish, top with remaining mozzarella cheese and parmesan cheese. Bake for 45 minutes or until cheese is golden brown and casserole is bubbly and brown around the edges.
- Cut into 9 even squares.
Nutrition facts
9 Servings
-
Serving Size
1/9 of casserole – about a 3x3 inch piece
- Amount per serving Calories 135
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Total Fat
5g
- Saturated Fat 1.8g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 225mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 7g
- Added Sugars 0g
- Protein 9g
- Potassium 380mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
spaghetti squash
5 lbs
olive oil
1 tbsp
Italian style chicken sausage (links (about 3 ounces each), diced)
2
garlic (minced)
1 clove
white (button) mushrooms (sliced)
8 oz
flour
2 tbsp
skim milk
2 cup
mozzarella cheese (reduced fat, shredded, divided)
1/2 cup
salt (optional)
1 tsp
black pepper
1/4 tsp
fresh basil (chopped)
1/4 cup
Parmesan cheese (grated)
1/4 cup
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