Sausage, Spinach, and Spaghetti Squash Bake
Try this Sausage, Spinach, and Spaghetti Squash Bake recipe, or contribute your own.
Try this Sausage, Spinach, and Spaghetti Squash Bake recipe, or contribute your own.
- Carbohydrate 4.43920206730769 g
- Cholesterol 0 mg
- Fat 0.946016008715385 g
- Fiber 0.512149997656162 g
- Protein 0.772221153846154 g
- Saturated Fat 0.171523172952651 g
- Serving Size 1 1 serving (74g)
- Sodium 83.3785470753025 mg
- Sugar 3.92705206965153 g
- Trans Fat 0.156887884591013 g
- Calories 26 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Brown the sausage links in a medium saute pan.
- Remove and slice into ½ inch thick slices, then add the slices back to the pan.
- Add the olive oil, spaghetti squash, spinach, garlic powder, and nutmeg into the pan and stir to combine.
- Season with salt and pepper to taste.
- Meanwhile, heat the marinara sauce in the microwave for 2 minutes.
- Spread the sausage and spaghetti squash mixture in a pie plate or 8 inch casserole dish.
- Top with the hot marinara sauce and shredded cheese (if using).
- Bake for 10 minutes or until the cheese is melted and slightly browned.
- Serve hot.
Operating on a single-skillet workflow keeps dishwashing to a minimum while concentrating flavors in the pan before everything moves to the oven. Controlling moisture remains the primary technical challenge when using spaghetti squash, because the strands naturally release water as they heat. Squeezing cooked spinach thoroughly before tossing it with the olive oil, garlic powder, and ground nutmeg prevents excess liquid from turning the casserole watery. Brown the Italian sausage links thoroughly in a medium sauté pan over medium heat to render out excess fat, then slice them into half-inch rounds to ensure even distribution across every bite. Preheating the oven to 400 degrees Fahrenheit creates the necessary high heat environment to melt the mozzarella cheese and achieve slight browning on top within a strict ten-minute baking window. Microwaving the marinara sauce for two minutes before pouring it over the squash mixture prevents cold spots from slowing down the final melt. Pair this dense bake with a crisp, acidic green salad dressed simply in lemon juice and olive oil to cut through the richness of the melted cheese and sausage. Leftovers store safely in an airtight container in the refrigerator for up to three days.
