Butternut Baked Spaghetti Squash Casserole
Dinner Ideas for Breakfast Sausage
This warming and healthy fall meal is sure to be a family favorite. The butternut noodles are a fun switch from pasta and are naturally gluten free. Making this casserole sweet and irresistible.
25 mins
Ingredients
Amount / Quantity | Ingredients |
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Butternut Noodles: | |
1/2 | Large butternut squash |
1/2 tablespoon | Olive oil |
Sea salt and black pepper, to taste | |
Spaghetti Sauce: | |
1/2 tablespoon | Olive oil |
1 cup | Onion, chopped |
2 | Bell peppers |
1 (7 oz.) package | Jones Dairy Farm All Natural No Antibiotics Ever Golden Brown Chicken Sausage Links |
1 (25 oz.) jar | Tomato basil sauce |
1 (15 oz.) can | Black olives, sliced |
1 cup | Mozzarella cheese, shredded |
1 cup | Parmesan cheese, shredded |
1/2 cup | Parsley, chopped finely |
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Directions
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Preheat oven to 425 degrees Fahrenheit.
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Spiralize butternut squash with the larger noodle blade.
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Place “noodles” on a large cookie sheet, drizzle with olive oil, and lightly season with sea salt and pepper.
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Use your hands to spread the oil around the noodles. Bake for 15 minutes, until softened but still slightly underdone.
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While the noodles are baking, prepare spaghetti sauce.
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Brown sausage in a skillet for about 10 minutes over medium high heat, then remove from pan and slice.
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In the same skillet, add olive oil and minced onion. Sauté for 5-10 minutes over medium-high heat, until onions are translucent.
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Add bell peppers, and continue to cook for another 5 minutes.
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Add the tomato basil sauce, olives, and zucchini, and continue to simmer for 10 minutes. Remove from heat and set aside. Resist the urge to “thin” out the sauce- you will want it really thick so you can “slice” the casserole.
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In a large baking dish (I used an rounded rectangular 10 x 8 inch baking pan, and this recipe perfectly fills it), begin by layering in 1/2 of the butternut noodles.
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On top of the noodles, layer 1/2 of the sausage sauce, followed by 1/2 of the cheese.
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Add 1 more layer of noodles, sauce, and cheese.
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If baking the dish right away, bake it in the still heated oven for 30 minutes, covered (until the sauce is bubbling). Uncover the dish, and lightly brown the cheese, 5-10 additional minutes.
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The dish can also be made ahead and baked up to a day later. If the dish has full cooled prior to baking, preheat oven to 425 degrees Fahrenheit, and bake for 45-55 minutes covered (until sauce is bubbling). Remove the cover, and brown the cheese for an additional 5-10 minutes.
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Garnish with parsley, and allow to “set” for 10-15 minutes if you want the slices to come out nicely. When it’s very hot, the slices won’t hold as well.