Spaghetti Squash and Sausage Casserole



  • 1 spaghetti squash (about 4 pounds)
  • 4 (about 12 ounce) Italian-style sausage links, casings removed
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons (salt-free) garlic and herb seasoning, such as Mrs. Dash
  • 1 medium tomato, diced
  • 1 cup chopped baby spinach


  1. Preheat oven to 350°.
  2. Spray a 9 by 13 baking pan with nonstick cooking spray.
  3. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan.
  4. Bake 45 to 50 minutes, until tender.
  5. Remove squash from oven and let cool slightly.
  6. Remove squash from pan and, using a fork, scrape out flesh back into pan; spread out evenly.
  7. Spray a large skillet with nonstick cooking spray.
  8. Crumble sausage into skillet and cook over medium-high heat until no longer pink, breaking into small pieces with spoon.
  9. Remove from heat.
  10. Sprinkle 1 tablespoon Parmesan cheese and 1 teaspoon garlic and herb seasoning over squash.
  11. Top with tomato, spinach and crumbled sausage; sprinkle with remaining 1 tablespoon Parmesan cheese and 1 teaspoon garlic and herb seasoning.
  12. Lightly coat the mixtures surface with cooking spray.
  13. Bake 20 to 25 minutes more, or until casserole heats through and cheese melts.



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