This Sausage and Peppers Spaghetti Squash Casserole is an easy grain-free and gluten free recipe that replaces pasta with spaghetti squash.
Ingredients
- 1 medium spaghetti squash
- 1 pound Italian seasoned ground sausage
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cups pasta sauce (I use canned, you can use homemade!)
- 3 eggs, whisked
- 2 cups mozzarella cheese
- Fresh basil, salt & pepper, to taste
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| Sausage and Peppers Spaghetti Squash Casserole |
Instructions
- Preheat oven to 350 degrees F.
- To cook the spaghetti squash, cut it in half, scoop out the seeds, and place it face down in a microwave safe bowl. Fill the bowl with 2 inches of water and microwave on high 5 - 10 minutes or until squash is soft. Remove from the microwave, wait until cool enough to handle and pull the strands of squash loose with a fork. Squeeze the squash with a cheese cloth or strain it through a fine mesh strainer to get all the extra liquid out.
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