Spaghetti squash is the unsung hero of ingredients that is healthy, child friendly, and just fun. If you are looking for something different to make a new family favorite, I’ve got you covered.
This is a familiar taste with a twist. The squash really does work like spaghetti pasta and has a mild enough flavor that your family will love it.
I don’t have a long story about spaghetti squash. I grow it in the gardens, and it’s easy to prepare, so it’s a win on my table.
To cook the squash, pierce it a few times with a fork and microwave for 10 minutes. Remove carefully! It’s incredibly hot. Cut in half, remove seeds and then use a fork to separate the strands into a bowl. Use like spaghetti pasta. It’s that simple.
Spaghetti Squash Casserole
- Large casserole dish (I make this in a 10 inch Corningware casserole
- Frying pan
- 1 Large Spaghetti squash Cooked until soft, remove seeds, shred with fork
- 1 lb Sweet Italian sausage Bulk or links
- 2 tsp Olive oil
- 4 Cup Tomato Sauce
- 1 small Onion Chopped
- 2 cloves Garlic Minced
- 2 Carrots Shredded
- 1 Tbsp Italian seasoning
- 1/4 Cup Parmesan Cheese
- Salt/pepper To taste
- Spread cooked spaghetti squash into a large casserole dish
- In a large pan, heat olive oil over medium heat
- Add onions, carrots, and garlic
- Cook until vegetables are soft. Set aside
- Remove casing from sausage if using links. If using loose or bulk sausage just add to hot pan
- Break up sausage and cook until no more pink remains
- Add cooked vegetables to meat mixture
- Add sauce and seasonings
- Heat through until bubbly
- Pour over spaghetti squash strands
- Sprinkle cheese over all
- Heat 350 degrees for 30 minutes