A delicious, hearty Italian casserole made with Spaghetti Squash that is gluten-free, keto friendly, low carb, and Paleo.
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.
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.