I love this recipe because the SPAGHETTI squash actually takes place of spaghetti NOODLES. I think it tastes PHENOMENAL and ranks right up there on the pretty HEALTHY list. Yum!
Baked Spaghetti (Squash) Casserole
1 medium spaghetti squash
12 to 16 oz bulk Italian sausage (Italian turkey sausage also works well and makes it even healthier!)
1 package sliced fresh mushrooms
1 medium green or red bell pepper, chopped
1/3 cup finely chopped onion
2-3 cloves garlic, minced
1 1/2 cups spaghetti sauce
1 1/2 cups shredded Monterey Jack or mozzarella cheese
Preheat oven to 350 degrees.
Halve the squash crosswise and then remove the seeds. Place cut sides down in 2-quart rectangular baking dish; add 1/4 cup water and then cover with vented plastic wrap. Microwave for 13 to 15 minutes or until squash is tender when pierced with a fork; set aside.
In a large skillet cook the sausage, mushrooms, bell pepper, onion, and garlic over medium heat until the sausage is no longer pink; drain off fat.
Scrape the pulp from squash (about 3 cups). Wipe out baking dish and then coat with nonstick cooking spray. Spread half the squash in the dish. Add half the sausage mixture. Top with half the sauce and half the cheese. Top with remaining squash, sausage, and sauce. Bake for 30 minutes or until slightly bubbly around the edges. Sprinkle with remaining cheese and then bake for 5 minutes more or until cheese is melted. Let stand 5 to 10 minutes before serving. Serves 6.
TIP: A great addition to this recipe is sliced olives, and you can also try sprinkling in some dried Italian seasoning as well. Oh, and if you want to make it even healthier, use Italian turkey sausage instead!