Pizza Spaghetti Squash Casserole
Special shout out for this recipe is to Megan C.! She made this dish for our Squash Themed cooking club, and it was one of the dishes I wanted to re-make. I love that is a low-carb dish, but then also tastes like pizza. (My boyfriend mentioned that he love the sound of the pizza part, but he liked it all!)
· 1 large spaghetti squash
· 1/2 lb ground Italian sausage
· 2 cups marinara sauce
· 3 large eggs
· 1 tsp sea salt
· 1 tbsp Italian Seasoning
· 2 1/2 oz pepperoni (I recommend the mini-ones!)
· 1/2 cup Parmesan cheese
· 1 ball Mozzarella cheese, sliced
Directions for Squash: (note- you can make the squash ahead of time.) Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl.
Turn oven down to 350 F.
In a medium skillet over medium high heat, brown the Italian sausage until cooked through.
In a medium bowl, combine the marinara sauce, eggs, sea salt, oregano, and garlic powder. Combine with spaghetti squash. Place into a 13×9” baking dish.
Top with a layer of half of the pepperoni, a layer of Parmesan cheese, and then a layer of Mozzarella cheese.
Bake for 20-30 minutes until set and heated through.
Original Recipe: http://holisticallyengineered.com/2013/11/pizza-spaghetti-squash-casserole.html