Can I replace Italian sausage with another type of sausage?

Absolutely! Feel free to replace Italian sausage with chicken, turkey or vegetarian sausage for a different flavor profile.

Can I make this casserole ahead of time?

Yes, you can prepare and refrigerate your spaghetti squash casserole one day in advance. To save space in your refrigerator, transfer the mixture to a casserole dish, sprinkle with cheese, cover and refrigerate. Just bake it right before serving.

Why is my baked spaghetti squash watery?

Spaghetti squash can become watery if it's overcooked. To avoid this, during the initial roasting, bake the squash until it's just tender enough to shred with a fork but not so soft that it becomes mushy.

Why is my spaghetti squash mushy and not stringy?

Again, this could be due to overcooking. Try reducing the cooking time slightly for a more al dente, "spaghetti-like" texture.

Is spaghetti squash a high-carb vegetable?

No, spaghetti squash is considered a low-carb vegetable. One cup of cooked spaghetti squash contains about 10 grams of carbohydrates compared to the 40 grams you'd find in a cup of cooked pasta.

Does this casserole freeze well?

Yes, this spaghetti squash casserole with sausage freezes quite well. Bake as directed in a freezer-safe casserole dish. Let it cool completely, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave when ready to serve.

Spaghetti Squash Casserole with Sausage

Print Recipe

Baked spaghetti squash casserole with sausage is a versatile, healthy low carb comfort food dish that might just become your family's favorite weeknight meal!

Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 6 1x
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 roasted spaghetti squash
1 pound Italian Sausage
½ onion, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 14.5-ounce canned diced tomatoes
1 teaspoon Italian seasoning
1 cup (packed) baby spinach
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded

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Instructions

Cook squash until tender (oven directions).
Once cooked, use a fork to scrape the strands of spaghetti squash. Remove strands and set aside.
Preheat oven to 375°F.
In a large skillet, cook Italian sausage, onion, mushroom and garlic over medium-high heat until cooked through. Drain any fat.
Add diced tomatoes, Italian seasoning and spinach. Simmer for 5 minutes.
Stir in squash strands and top with cheese. Bake for 30 minutes or until golden and bubbly.

Keywords: spaghetti squash, casserole

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