My mom made a lot of casseroles for dinner when I was a kid. Therefore, all I knew how to cook when I first got married was casseroles. I have since learned how to cook very differently, mostly due to my food allergies and intolerances, but every once in awhile I still love a good casserole. It reminds me of home, which is comforting on the days when I feel a little homesick or just miss my family (I live all the way across the country from my entire family). Lastnight, I made Pizza Spaghetti Pie from Paleomg and it reminded me of one of my favorite casseroles my mom made when I was a kid. It was like a little piece of home.
This recipe was so easy to make, but make sure you allow yourself enough time because it has to bake for an hour. Simply, cut the spaghetti squash in half and clean out the seeds. If you want to save some time, then you can cook each half in the microwave for seven minutes. If you have time, it’s always best to cook the squash in a baking dish face down for 20 minutes like the recipe suggests. After you cook it (either way), then take a fork and shred it creating the spaghetti-like noodles.
You can cook the sausage mixture while the spaghetti squash is cooking to save some time. Refer to the recipe for all the other ingredients to add with the sausage. Tip: instead of dried use fresh basil. I used fresh and it gave it wonderful flavor and aroma. Also, add any vegetables you love to have on your pizza. Then mix the sausage mixture and spaghetti squash all together and add the whisked eggs. Bake for one hour.
My husband eats dairy so I topped his half with Parmesan cheese. We both thought this meal was delicious, filling and very comforting. Below is a picture of the final product, which paired well with a glass of Merlot. This meal yields 4-8 servings depending how big you want the servings. Per My Fitness Pal, the nutrition for each serving (using 4 servings per entire dish) is 370 calories, 17 g carbs, 41 g protein, 4 fiber, 16 g fat.
~Eat well, be well.