Italian Spaghetti Squash Bake

Served with green beans, you have a winner for dinner
. Please excuse the atrocious coloring. It’s really not that orange.

Busy school days, and crazy work days. No matter how you serve them up, it boils down to being too busy to prepare healthy dinners–that is, unless you have an arsenal of healthy ideas at the ready!

It’s time for another spaghetti squash casserole idea; this time for people who like Italian food! Still very easy to prepare, you can mix and match ingredients to find your favorite flavor.

This dish is easy to prepare in advance, and can be prepared and frozen prior to baking.Gluten-free and low-carb, this is a great induction meal with zip!

Italian spaghetti squash bake

4 cups spaghetti squash (about 1 whole squash, baked and prepared)
2 eggs
½ cup sauce (I use spaghetti, check labels for the lowest count)
¼ cup water
1 cup spicy Italian sausage
1 cup mushroom
1/2 cup green pepper
1/4 cup red onion
1 cup shredded cheddar cheese
2 Tbsp grated Parmesan cheese

Preheat oven to 350 degrees F.
In a casserole, mix all ingredients except cheese.
Toss shredded cheddar cheese with Parmesan and then sprinkle on top.
Bake for 30 minutes, or until cheese is bubbly. Let stand 10 minutes.
Makes 8 1/2 cup servings.
Nutritional Information for 1/2 cup spaghetti squash: Calories: 167, Carbohydrates: 8 g, Fiber: 1.5 g, Net Carbohydrates: 6.5 g, Protein: 9 g, Fat: 11 g

Quick sides:
green beans
fresh celery, snap peas and black olives
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  1. Oh mylanta! I did my own version of this last night with chorizo and pizza sauce that I dressed up with basil and red wine vinegar and spices and it was amazing. My non low carb friends gobbled it up and can’t believe I’m slowly losing weight with this kind of food. (One month and I’m down from 162 to 155 which I guess isn’t great compared to most, but for me it’s fabulous). Thanks Jamie!!

  2. Thank you! I’ve slipped off the wagon, yet again. And decided to trawl for recipes. This one is PERFECT!

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