Spaghetti Squash Italian Sausage Egg Bake
Spaghetti Squash Italian Sausage Egg Bake is a Mediterranean main course. For $1.44 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains around 16g of protein, 35g of fat, and a total of 436 calories. 10 people found this recipe to be delicious and satisfying. A mixture of spaghetti squash, sharp cheddar cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. It is brought to you by Lisa's Dinnertime Dish. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is pretty good. Similar recipes include Italian Sausage and Egg Bake, Italian Sausage Egg Bake, and Spaghetti Squash and Sausage Bake – 4 Points.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 110 minutes
Ingredients:
1 lb bulk hot Italian sausage
6 eggs
1 (12 oz) can evaporated milk
olive oil
½ onion, chopped
½ tsp pepper
1 tsp salt
1 (8 oz) pkg shredded sharp cheddar cheese
2 medium large spaghetti squash
Equipment:
oven
frying pan
baking pan
whisk
Cooking instruction summary:
Preheat oven to 400 degrees.Cut each spaghetti squash in half and remove seeds. (see note)Place each half on a sheet pan, cut side up and drizzle with olive oil.Roast for 40 minutes.Let squash sit until it's cool enough to handle.With a fork, scrape the flesh out of each half.Reduce oven heat to 350 degrees.Drizzle a large skillet with olive oil and heat over medium heat.Add sausage and onion.Break up sausage with a spoon and cook until onions are tender and sausage is no longer pink.Let mixture cool slightly.Coat a 9x13 baking dish with cooking spray.Add spaghetti squash, sausage mixture and 1 cups cheese to prepared baking dish.Mix to evenly combine.Whisk together eggs, condensed milk, salt and pepper.Pour evenly over squash mixture.Bake for 60 minutes in preheated oven.Sprinkle remaining cheese over the top and bake for an addition 10 minutes.
Step by step:
1. Preheat oven to 400 degrees.
2. Cut each spaghetti squash in half and remove seeds. (see note)
3. Place each half on a sheet pan, cut side up and drizzle with olive oil.Roast for 40 minutes.
4. Let squash sit until it's cool enough to handle.With a fork, scrape the flesh out of each half.Reduce oven heat to 350 degrees.
5. Drizzle a large skillet with olive oil and heat over medium heat.
6. Add sausage and onion.Break up sausage with a spoon and cook until onions are tender and sausage is no longer pink.
7. Let mixture cool slightly.Coat a 9x13 baking dish with cooking spray.
8. Add spaghetti squash, sausage mixture and 1 cups cheese to prepared baking dish.
9. Mix to evenly combine.
10. Whisk together eggs, condensed milk, salt and pepper.
11. Pour evenly over squash mixture.
12. Bake for 60 minutes in preheated oven.Sprinkle remaining cheese over the top and bake for an addition 10 minutes.
Nutrition Information:
covered percent of daily need
