#008: Erin’s Recipe Card: Spaghetti Squash Casserole

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper.

Cut the spaghetti squash in half and scrape out all the seeds.

Drizzle olive oil on the cut sides and place them cut-side down on a cookie sheet.

Roast the squash at 400°F for 40 to 60 minutes, depending on the size of the squash and your oven.

While the squash roasts, chop the onion and garlic.

Sauté the onion and garlic in a skillet until softened.

Add herbs de Provence and crushed red pepper to the sautéed onion and garlic for flavor.

Once the onion is soft, add half of the chopped kale and let it wilt.

Set the onion, garlic, and kale mixture aside.

Brown the Italian sausage in the skillet, using bulk sausage or slicing open sausage casings to remove the meat.

Combine the roasted spaghetti squash strands with the sautéed mixture and add parmesan cheese and breadcrumbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens