My Christmas decorations are all packaged up and the last of the cookies are gone, and you know what that means … vegetables. It’s time to start eating all the vegetables because, let’s be honest, there wasn’t a lot of that going on during the holidays. After weeks of yummy food though, it’s pretty hard to just give it all up for a boring ol’ salad. So instead, I’m easing back into my usual diet of healthier foods with some comfort food. And not just any comfort foods, but easy comfort foods because man is January crazy! With a simple substitution of spaghetti squash for pasta, and only FOUR ingredients, this Spaghetti Squash Sausage Casserole is the perfect meal to get me back on track.
If you’re not on the spaghetti squash train yet, what the heck are you waiting for? It’s a satisfying substitute for pasta, and you basically feel like a Rockstar while eating it. A full bowl of veggies … that isn’t a salad … sign me up! If you’re still not convinced, here’s a few other interesting facts about the spaghetti squash for ya :
- contains folic acid, potassium, vitamin A and beta carotene (thanks Wikipedia!)
- has approx. 1/5th the calories of pasta
- you can roast the seeds like pumpkin seeds (yum!!)
I love to use hot Italian sausage in my casserole, but sweet Italian would be delicious too. When I’m feeling really ambitious I remove the casing from the sausage. This gives me smaller pieces so you’re guaranteed sausage in every bite. But if I’m feeling lazy, I leave the casing on and just slice it and that totally works too!
- 1 spaghetti squash
- 1 tbsp olive oil
- salt & pepper
- 1 jar tomato sauce
- 4 italian sausages
- 1/4 cup parmesan cheese
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Remove seeds, and pierce skin with a fork (just stab the fork in several times on each half).
Place spaghetti squash face up on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 45 minutes.
Remove casing from sausage (or if you're lazy don't), slice sausage into approx. 1/2 inch slices and cook on stovetop. Remove from heat once cooked through.
Remove spaghetti squash from oven and use a fork to pull apart into strands (scraping the fork against the "meat" of the squash until it all comes away from the skin.
Cook tomato sauce in a pot for 3-4 minutes until hot.
Add sausage and spaghetti squash to tomato sauce. Stir to combine.
Serve up, and top with parmesan cheese. Enjoy!