**This recipe was originally made when we weren’t eating low-carb. I used to make it with fat free cream cheese, but now I use the full fat version. Also, switching out the tomato sauce for a lower sugar version to make it more low-carb/keto friendly.
I originally found this recipe online, but the link is no good anymore so I improvised my best from memory. Here’s my version of this yummy spaghetti squash casserole!
Start with roasting a spaghetti squash. I have tried several ways and found the best way is to cut each end off, then slice it in half. Scoop out the seeds and lay face down in a baking dish with just a little water and some spices (basil, pepper, garlic powder) Bake at 400 degrees for 40-50 minutes until tender.
Once it’s done baking you can easily scrape the squash out with a fork. Don’t forget to scoop out the seeds before you roast it!
While the squash is hot add the cream cheese so it melts. I start with half of a package and add more if I need it. Sometimes I roast the squash the night before so I just warm it in the microwave with the cream cheese.
In a large skillet cook the onion with olive oil. I take the turkey sausage out of the casings and brown in the pan with onion and garlic, drain the fat. Add 1 small can of tomato sauce and the spinach to let it start wilting.
I then add the jar of spaghetti sauce and let it cook for a few minutes. Add the sauce mixture to the spaghetti squash and cream cheese, top with mozzarella cheese and bake for 20-30 minutes at 350 degrees.
Ingredients:
- Spaghetti squash, roasted and shredded
- Onion
- Garlic
- Sweet Italian Turkey Sausage (or go meatless). Remove the casings.
- Spaghetti Sauce, any kind. I use an organic brand from Kroger.
- Raw Spinach
- Cream Cheese. (Low fat, fat free, or the kind with greek yogurt)
- Mozzarella cheese
This does not last long in my house. I hope you enjoy it as much as we do!
Let us run with endurance the race God has set before us. Hebrews 12:1
