Post by lantana on Oct 2, 2016 15:36:21 GMT -5
I made this recipe again today for a week's worth of lunches for myself. It is a mash-up of one recipe from Against All Grain and another from Kalyn's Kitchen. I have used Kalyn's turkey sausage sauce recipe many times in the past, so I kind of gravitated to that one. I added some parsley for color and flavor. Links are below for both original recipes. Here is my mash-up:
Cheesy Spaghetti Squash Casserole
Adapted from Danielle Walker - AgainstAllGrain.com and Kalyn at Kalyn’s Kitchen. Links at bottom of recipe.
Ingredients:
1 medium spaghetti squash about 3 lbs, baked al dente ( pierced and baked whole; 50-55 minutes at 350)
5 links (19.5 oz.) Jenni-O brand hot turkey Italian sausage
2 tsp. olive oil
1 medium onion, diced small
2-3 tsp. minced garlic
1 can (28 oz) crushed tomatoes
1 T tomato paste
1 T Dijon mustard
1 tsp. Italian seasoning
1 tsp fennel seed, crushed
1 tsp dried basil, crushed
1 cup whole milk ricotta
1 cup shredded smoked fontina cheese
1 egg, beaten
1 bunch flat leaf parsley, chopped/minced
3 tablespoons freshly grated parmesan
Instructions:
1.Preheat oven to 350 degrees F.
2. Heat the olive oil in a large deep frying pan, squeeze the sausage into the pan and cook over medium-high heat until the sausage is browned and all liquid has evaporated. Break it apart with a spatula while it cooks. When the sausage is brown, add the diced onion and minced garlic and cook 2-3 minutes more.
3. To the frying pan, add the crushed tomatoes, tomato paste, Dijon mustard, Italian seasoning, fennel seed, and dried basil. Stir to combine. Then turn the heat to low and simmer until most of the liquid has evaporated and you have a thick sauce, about 20 minutes.
4. Shred the spaghetti squash into noodles with a fork and transfer them to a large bowl with the meat sauce.
5. Add the ricotta, shredded fontina, egg, and chopped parsley to the bowl and stir to combine.
6. Lightly grease a 9×13 casserole dish with butter or olive oil, then pour in the spaghetti mixture and spread evenly.
7. Bake in the oven for 20 minutes. Add the parmesan cheese on top, and then bake for an additional 15-20 minutes, until bubbly, and the cheese is browned slightly on top.
Against All Grain Cheesy Baked Spaghetti Squash
Kalyn's Kitchen Low Carb Red Pepper Lasagna
