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Spaghetti Squash-Sausage Casserole

Spaghetti Squash-Sausage Casserole

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Servings: Serves 10

Prep Time: 45 minutes

Cook Time: 90 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
1 (4 to 5 lb.) Close to Home spaghetti squash
8 ounces Close to Home sharp cheddar, shredded (about 2 cups)
1 Tbsp. fresh thyme leaves or 1 tsp. dried
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 lb. Close to Home chicken sausage
1 medium onion, finely diced
1 medium green bell pepper, finely diced
1 Tbsp. minced garlic
1 (32 oz.) jar Close to Home tomato sauce
1/2 cup grated Parmesan cheese (optional)

directions:

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and spray with vegetable cooking spray. Line a plate with paper towels and set aside.
2. Cut squash in half lengthwise and remove and discard seeds. Place cut-side down on prepared baking sheet. Bake squash until there is a slight give when you press into the skin, about 45 to 50 minutes. Remove from oven and turn over to cool, about 15 to 20 minutes.
3. When cool enough to handle, use a fork to carefully remove flesh in long strands and place in a large bowl. Cool flesh to room temperature, about 30 minutes, then add cheddar cheese, thyme, Italian seasoning, salt, and black pepper. Stir to combine.
4. While squash cools, heat oil in a large skillet over medium-high heat. Remove sausages from their casings and add to pan, breaking meat up into small pieces with a wooden spoon. Cook until no pink remains, about 6 to 7 minutes. Use a slotted spoon to remove sausage crumbles from the pan to drain on a plate lined with paper towels.
5. Pour all but 1 Tbsp. of fat out of the pan. Return pan to medium high heat. Add onions and peppers. Cook 3 minutes to soften. Add garlic and cook 1 minute more. Add drained sausage and tomato sauce. Cook, stirring occasionally, until the sauce is heated through (about 3 minutes).
6. Spray a 9-by-13-inch baking dish with cooking spray. Spread half the sausage mixture on bottom of dish. Spread half the squash mixture over sausage mixture. Spread with remaining sausage mixture and top with remaining squash mixture. Sprinkle Parmesan cheese, if using, over the surface. (At this point, casserole can be refrigerated overnight, covered well.)
7. Bake casserole until the sauce is bubbling up around the sides and the Parmesan cheese has browned slightly, about 25 to 30 minutes, or 50 to 55 minutes if baking from the fridge. Let casserole rest for 15 minutes before serving.
Source: Hannaford fresh Magazine, January - February 2015

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Quantity Ingredients coupon
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vegetable cooking spray  
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1 (4 to 5 lb.) Close to Home spaghetti squash  
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8 ounces Close to Home sharp cheddar, shredded (about 2 cups)  
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1 Tbsp. fresh thyme leaves or 1 tsp. dried  
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1 tsp. dried Italian seasoning  
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1/2 tsp. salt  
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1/2 tsp. freshly ground black pepper  
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1 Tbsp. olive oil  
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1 lb. Close to Home chicken sausage  
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1 medium onion, finely diced  
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1 medium green bell pepper, finely diced  
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1 Tbsp. minced garlic  
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1 (32 oz.) jar Close to Home tomato sauce  
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1/2 cup grated Parmesan cheese (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 6 g (30%)
Cholesterol 50 mg (16%)
Sodium 890 mg (37%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 2 g (8%)
Protein 12 g (20%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Spaghetti Squash-Sausage Casserole is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Excellent flavor after tweaking I made this last night and there was almost nothing left for lunches! My husband loved it. I did tweak the ingredients though, instead of cheddar I used low fat 4 cheese italian blend, 4 8oz canned tomato sauces, one was the basil, garlic blend, and spicy turkey sausage. I am not a fan of peppers so I left that out. I used 2 tsp of dried oregano instead of the italian seasoning because I was out of the blend and 1 tsp of dried thyme. I did cook the squash the evening before which I think did make it faster to assemble and have on the table. What there were for leftovers were quite good reheated. Thanks Fresh for another great recipe!
Date published: 2015-01-14
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