March 28, 2015

Before Winter Produce Disappears

I thought that spaghetti squash season was officially over. But kid you not, I found one a few days ago and was jumping for joy. It meant that I could enjoy this spaghetti squash pizza casserole one last time before they disappear from our grocery stores and our lives until the fall.
My friend Jeffrey made this several times and I couldn't believe that it only requires a few ingredients. And there's no cheese, but tastes as if it does. It's the perfect paleo recipe but completely enjoyable to you non-paleo dieters.

So if you can be as lucky as me and find a spaghetti squash, make this recipe ASAP. Otherwise, bookmark this recipe and make it as soon as you spot a spaghetti squash come fall/winter.
Recipe Notes:
  • I've had better luck with cooking this recipe with a metal baking pan (I used a round cake pan but feel free to use a square one). It cooks more evenly, making the casserole less liquidy. 
  • You can roast the spaghetti squash ahead of time so you don't have to spend HOURS making this recipe. Do it the night before when you have some time to kill and then refrigerate the threads until ready to use. 
Spaghetti Squash Pizza Casserole adapted from PaleOMG and The Kitchn, serves 3-4
Ingredients:
1 large spaghetti squash
1/2 lb Italian sausage, casings removed
1 small onion, diced
1/2 green pepper, diced
4 oz. sliced mushrooms
1 tsp dried basil
1 cup pasta sauce
2 eggs, whisked
Directions:
1. Preheat oven to 400 degrees. Pierce squash all over with a fork. Place spaghetti squash whole onto a baking sheet. Roast for an hour or until it can be pierced with a fork easily. Slice in half and remove seeds and stringy flesh. Then use a fork and scrap squash threads into a large bowl. Reduce oven temperature to 350 degrees.
2. Spray non-stick spray into an 8x8 casserole or cake pan (see recipe notes above). Over medium heat, cook sausage in a large pan and break up into small pieces with a wooden spoon. Once no longer pink, add in onion, green pepper and mushrooms and cook for 5-7 minutes or until onions are translucent.
3. Add in dried basil and pasta sauce into pan and heat through. Remove from heat and transfer to bowl with spaghetti squash threads. Mix well.
4. Add in whisked eggs into bowl and mix thoroughly. Pour into prepared pan.
5. Bake in over for an hour, or until there is no liquid bubbling on top of casserole and a crust forms.
6. Cool for five minutes and then slice and enjoy!

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