Yummy and light, but filling, way to get those veggies in. Spaghetti squash casserole topped with pasta sauce, it tastes just like pasta and super yummy!

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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
1 8-inch casserole
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.

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  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.

  • Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.

  • Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.

  • Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.

Nutrition Facts

490 calories; protein 20.4g; carbohydrates 46.4g; fat 25.5g; cholesterol 42.4mg; sodium 1567.9mg. Full Nutrition
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