Spaghetti Squash Casserole
Prep Time
25 mins
Prep Notes
Squash can be made ahead.
Cooking Time
30 mins
Yields
4
Ingredients
- 1 spaghetti squash
- 1 pound andouille sausage
- 2 cups kale or spinach, finely diced
- 20 cherry tomatoes, halved
- 1/2 red onion, diced
- 1 tablespoon minced garlic
- 1 whole egg
- 2 teaspoons garlic powder
- 2 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 tablespoon EVOO
- 1/4-1/2 cup shredded parmesan cheese
Directions
- Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
- While squash is baking, brown sausage over medium high heat, breaking into small pieces. Drain, and set aside.
- While your squash and sausage are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add kale and cook down.
- Once squash is done, remove from oven. Add to pan with sauteed veggies. Add sausage, and egg. Mix together thoroughly.
- Pour mixture inside a 9 x 9 baking dish, Top with cheese and cook at 400 for 15 minutes.