Spaghetti Squash Casserole

Spaghetti Squash Casserole

A delicious, hearty Italian casserole made with Spaghetti Squash that is gluten-free, keto friendly, low carb, and Paleo. 
5 from 5 votes
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Course: Main Course
Cuisine: Italian
Keyword: Spaghetti Squash Casserole
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 231kcal
Author: Kristen Chidsey

Ingredients

  • 1 large spaghetti squash
  • 1 pound Italian sausage
  • 3 eggs
  • 3 cups spaghetti sauce
  • 2 tablespoon olive oil divided
  • 1 teaspoon dried oregano
  • 1 onion minced
  • 3 cloves garlic minced

Instructions

Prepare Spaghetti Squash

  • Preheat oven to 400 degrees. 
  • Cut the squash in half and scoop out the seeds. Place cut side down on a baking sheet that has been lightly greased with olive oil and roast for 35 minutes. After squash is baked, reduce oven heat to 350 degrees. 
  • Once cool enough to handle, remove strands of spaghetti squash and place in large bowl. 

Prepare Casserole

  • While the squash is roasting, brown the sausage and onions together in 1 tablespoon olive oil, until the sausage is cooked through. Add in the garlic and oregano and saute for 1-2 minutes longer.  Remove from heat and drain off excess grease.  
  • Add sausage mixture, whisked eggs, and 2 cups of the sauce to the spaghetti squash and mix well. 
  • Transfer mixture to an 8x8 dish and cover with remaining 1 cup of sauce. 
  • Bake for 1 hour at 350 degrees or until top is bubbly and browned. 
Nutrition Facts
Spaghetti Squash Casserole
Amount Per Serving
Calories 231 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 121mg 40%
Sodium 1375mg 57%
Potassium 617mg 18%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 8g
Protein 16g 32%
Vitamin A 15.2%
Vitamin C 40.5%
Calcium 5.1%
Iron 49.6%
* Percent Daily Values are based on a 2000 calorie diet.