Spaghetti Squash & Sausage Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 (~3 lb.) spaghetti squash16 ounces ground sausage2 tablespoons fresh sage, chopped2 tablespoons fresh chives, chopped5 eggs1 teaspoon saltFresh cracked pepper1 cup cheddar cheese
1. To cook spaghetti squash, cut in half lengthwise, and use a spoon to rake out the seeds. Place cut side down on a baking sheet lined with foil sprayed with oil. Bake for 45 minutes at 375 degrees or until tender. Set aside to cool a bit.
2. Rake the flesh from the shell and refrigerate in an airtight container until you’re ready to make the pie.
3. Cook sausage in a skillet over medium-high heat, breaking apart with spatula so you have crumbles. Stir in the sage and chives, then stir in the spaghetti squash. If the squash is very watery, you can cook the mixture a little to help it evaporate.
4. Butter or spray a 9x13" casserole dish and spread squash mixture in dish. In a bowl, whisk together the eggs, salt, and pepper, then pour over the squash and sausage mixture.
5. Bake at 350 degrees for 40 minutes. Sprinkle cheese over the top and cook another 5 minutes, until melted.
Serve hot.
Serving Size: Cut into 16 pieces. A serving is 1 piece.
Number of Servings: 16
Recipe submitted by SparkPeople user LJSCRIVEN.
2. Rake the flesh from the shell and refrigerate in an airtight container until you’re ready to make the pie.
3. Cook sausage in a skillet over medium-high heat, breaking apart with spatula so you have crumbles. Stir in the sage and chives, then stir in the spaghetti squash. If the squash is very watery, you can cook the mixture a little to help it evaporate.
4. Butter or spray a 9x13" casserole dish and spread squash mixture in dish. In a bowl, whisk together the eggs, salt, and pepper, then pour over the squash and sausage mixture.
5. Bake at 350 degrees for 40 minutes. Sprinkle cheese over the top and cook another 5 minutes, until melted.
Serve hot.
Serving Size: Cut into 16 pieces. A serving is 1 piece.
Number of Servings: 16
Recipe submitted by SparkPeople user LJSCRIVEN.
Nutritional Info Amount Per Serving
- Calories: 148.0
- Total Fat: 10.8 g
- Cholesterol: 87.3 mg
- Sodium: 275.6 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.4 g
- Protein: 7.4 g
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