A savory and satisfying casserole featuring spaghetti squash as a low-carb alternative to pasta, infused with Italian flavors for a comforting meal.
1 medium spaghetti squash 1 pound ground Italian sausage 2 cups marinara sauce (look for a low-carb option if desired) 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese
Prepare the squash: Cut the spaghetti squash in half lengthwise, scoop out the seeds, and roast in the oven at 400°F (200°C) for 40-50 minutes until tender. Scrape out the strands with a fork and set aside.
Cook the sausage: In a skillet over medium heat, cook the ground Italian sausage until browned and cooked through. Drain excess fat if necessary.
Combine squash and sauce: In a large bowl, mix the cooked spaghetti squash strands with marinara sauce until well combined.
Layer the casserole: Pour half the spaghetti squash mixture into a prepared 9x13 baking dish. Top the squash with half the cooked sausage and half the mozzarella cheese. Repeat with leftover squash, sausage and mozzarella.
Bake and garnish: Bake the casserole for 20 minutes at 375°F (190°C) under foil. Sprinkle with grated Parmesan cheese, remove the foil, and bake for 10 more minutes until melted and bubbling.