Since it’s still spring time here in the Ohio Valley, the weather can be a bit unpredictable. we have 80 degree afternoons that turn into rainy 65 degree evenings. I always love a warm casserole, but I especially love them on dreary evenings. Casseroles are often heavy, requiring dense ingredients such as heavy cream, tons of shredded cheese, etc. During one desperate, cold evening, I stumbled upon this concept, a spaghetti squash casserole. Now, I’m not a big veggie-crazy person, and I had never tried spaghetti squash previous to attempting this recipe; but I’m glad I did! It’s surprisingly light, for a casserole, and it tastes the delicious while fulfilling the need for a hot meal! Its a little involved, but well worth the effort. It’s the perfect recipe for spring as it satisfies the comfort food craving during the colder weather, while remaining light, thanks to the summer squash.
What you’ll need:
1 spaghetti squash
6 ounces of breakfast sausage
4 slices of bacon
1/4 large red onion
1 teaspoon season salt
1 teaspoon garlic
1 tablespoon of hot sauce
1 cup of shredded cheese [whatever your favorite is!]
I started by preheating my oven to 375. Cut your squash in half [length wise], spray with oil, and place face done on the backing sheet. Bake for 40 minutes.
While you’re waiting for the squash, cook the sausage, onion, and bacon on the stove top [in that order]. Set meats aside in a separate bowl when finished.
When the squash is finished, set aside to cool for a bit because you will need to pick it up with your hands later on and we don’t want any injuries! While you’re waiting on your squash again, mix your egg, seasoned salt, garlic, and hot sauce in a bowl and whisk!
Pick up your squash and rake the flesh into the frying pan you previously used to cook the meats. cook the squash in the frying pan for about ten minutes or so, until it becomes soft [sort of like pasta].
When the squash is done cooking on the stove top, add it to the bowl with the meat and fold the meat into the squash mixture. Also fold in 1/2c. of your cheese at this time.
Pour the squash/meat/cheese mixture into a 9×11 pan. Sprinkle the rest of your cheese on top and back for another 45-55 minutes. this makes 6 decent sized servings, or 8 small ones.