Italian Sausage & Spaghetti Squash Casserole (Family Fave)

With the holidays in full swing, it’s time to stock up on the delicious holiday foods, which are often a source of “me’ time. With that in mind, I wanted to share a recipe with you that my family has made for years. This casserole is a favorite, and it’s one that my children still ask for as we prepare to welcome the New Year. If you’ve got a big family, or you’re just looking for a dish to make ahead, this is the perfect recipe. On the other hand, if you’re looking for a recipe to feed a crowd, this dish can be scaled up; add more of the ingredients and freeze any leftovers

Some people are always in a rush, and even though they are trying to be a “good” meal, they tend to grab something to eat from the fridge. Well this is one of those dishes that can get made in under 30 minutes! This is a traditional dish that is very healthy and filling. It is very simple and very appealing to the eye. The color of the ingredients are just so vibrant. The flavor is simply out of this world. It’s a great dish for a large family or even a crowd. This is perfect for the holidays as well.

When it comes to family dinners, few things are as much fun as a hearty casserole. This recipe combines the best of two of my favorite comfort foods: The hearty, meaty flavor of Italian sausage and the bright, fresh flavor of spaghetti squash. Why not combine the two and make a casserole with all of the best parts? This recipe is a family favorite. It’s also a perfect way to use up any leftover squash from a previous meal.

Ma, my Italian grandmother’s name, was a fantastic chef.

She was always occupied with the hot stove. Seeing a dinner at my mother’s home made my heart beat, whether it was sausage and peppers, slow-cooked pork in a substantial stew, or eggplant with parmesan and linguine with pesto. I draw inspiration from the garlic-loving origins and free-spirited cuisine of Italy whenever I get the chance to make an Italian meal, which usually comes out unexpectedly good.

Although this Italian sausage and zucchini spaghetti dish is straightforward, it tastes rich, flavorful, and traditional. I believe Mom would like it.

The preparation is straightforward, but the appearance and tastes are out of the ordinary…..

Oh, and I forgot to add that the kids like it as well!

Never in a million years did I expect my kid to eat zucchini by the bunch!

Here’s a low-carb buddy of mine: With spaghetti squash, I never miss pasta.

Print

Spaghetti with Italian sausage and pumpkin

..: SERIES 12

TIME TO PREPARE: 30 MINUTES

Time to cook: 1 HOUR AND 10 MINUTES

1 HOUR AND 40 MINUTES TOTAL TIME

The recipe is simple, but the appearance and taste are outstanding.

• 1 medium spaghetti squash (about 1.5 to 2.5 kilogram) (about 5 cups cooked)
• 1 1/2 pound Italian sausage, ground
• 1/2 cup onions, diced
• 1/2 cup red or orange cubes
• 3 garlic cloves, finely chopped
• Sugar-free spaghetti sauce in a 24-ounce can (or use your favorite homemade sauce)
• 1 egg
• a half-cup of parmesan cheese
• 4 cups grated mozzarella cheese, divided into 4 servings
• 1/2 teaspoon powdered onion
• a quarter teaspoon of garlic powder
• a quarter teaspoon of black pepper
• a half teaspoon of salt

1

A 9×13 inch baking dish is required for this recipe (which can be coated with non-stick spray if desired).

2

Preheat oven to 400 degrees Fahrenheit. Using parchment paper or aluminum foil, line a baking pan. Remove the seeds from the courgette by cutting it in half (lengthwise or widthwise). Season the halves with a pinch of salt. On a baking sheet, place the courgettes cut side down.

3

Preheat the oven to 350°F and bake the pumpkin for 35-40 minutes, or until it can easily be punctured with a knife. Remove them from the oven and set them aside to cool until they are safe to handle. Scrape the spaghetti into a mixing basin with a fork. Toss the zucchini with the egg (beaten), parmesan, onion powder, garlic powder, black pepper, and salt. Mix thoroughly. Remove it from the equation. To bake the dish, reduce the oven temperature to 375 degrees.

4

In a large or medium saucepan, sauté the Italian sausage until it is fully cooked. The water should not be drained. Combine the onions, bell pepper, and garlic in a large mixing bowl. Cook for 3-5 minutes more, or until the onions are transparent. Remove it from the oven. 1 can of spaghetti sauce (24 ounces) Mix thoroughly. Remove it from the equation.

5

Start by stacking in a baking dish. Begin by spreading approximately 2/3 cup of beef sauce evenly over the bottom of the bowl. Pour half of the spaghetti and pumpkin mixture over the meat sauce and mash to a consistent thickness with a fork. (They resemble lasagna noodles in appearance.) Spread half of the leftover beef sauce equally over the pumpkin layer. 2 cups shredded mozzarella cheese, strewn over the meat sauce

6

Using the same method as before, divide the remaining zucchini combination, followed by the remaining beef sauce. 2 cups mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella mozzarella

7

Bake for 25-30 minutes in a preheated 375°F oven until bubbling and golden brown.

8

Allow at least 10 minutes for cooling. This will harden up the pan, ensuring that each serving is clean and attractive. Have a blast!

Demand: 12 servings, 1 cup each serving 329 calories per serving | 23 grams of fat | 12 grams of total carbohydrates | 2 grams of fiber | 20 grams of protein | 10 grams of net carbohydrates

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Hip ends:

1. I use a fork to make the zucchini stacks as uniform and flat as possible. This technique, I believe, produces a nice density that effectively eliminates the need for pasta.
2. The Ragu Simply Traditional spaghetti sauce was the first thing I tried. It’s sugar-free and made entirely of olive oil. This Italian sausage dish shocked me with how much I liked it. It’s a great choice for a fast and simple meal.

This casserole is a family favorite. It is a favorite with my husband’s family and the kids love it too. It is very filling and the sausage and veggies are just enough to make it a filling meal. Preparation time: 45 minutes Cooking time: 45 minutes. Read more about italian sausage pasta and let us know what you think.

Frequently Asked Questions

What is the difference in Italian sausage and regular sausage?

Italian sausage is a type of dry-cured, air-dried sausage. It has a smooth texture and is usually seasoned with fennel seeds, black pepper, and red pepper flakes. Regular sausage is made from ground meat with spices added to it.

What is an Italian sausage called?

An Italian sausage is called a salsiccia.

Whats Italian sausage made out of?

Italian sausage is made out of a mixture of pork, beef, and veal.

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