Meatza Casserole

A while back, one of the girls who works at the gym I go to posted a link to a recipe. So I tried it out, re-tried it…tried it again, and ended up changing a lot of things up until I finally got it just how I liked it best. It was originally called “Pizza Casserole” so to make it a little more “mine” I call it “Meatza Casserole” and hope you enjoy!

 

1 Medium Spaghetti Squash

2 Links Hot and 2 Links Sweet Italian Sausage (1 ½ lbs or so)

24 Oz. Jar Pasta Sauce

1 ½ Yellow Onions

2 Red Peppers 

4 Cloves Garlic

4 Tsp EVOO

3 Eggs

 

Pre-heat your oven to 350. Cut your spaghetti squash in half, lengthwise and put about 2 tbsp or so of Olive Oil on a baking sheet. Put the squash open side down on the baking sheet, and pop into the oven for 45-50 minutes.

While that’s baking, mince your garlic, onion and red pepper. I like to use my Pampered Chef “slap-chop” for this because it keeps the onion from making me cry as much!

Then add them to a frying pan with the rest of your oil, and take the sausages out of their casings. After the vegetables have sautéed for a bit, add your sausage to the pan. As you brown the sausage, use your cooking utensil to chop it up into small pieces.

Around this time, your spaghetti squash should be done. Leave the oven on at 350, but take them out to cool for a bit. Strain your sausage as much as possible, and put it in a large mixing bowl. The bowl should be big enough to hold the sausage plus the squash and sauce. When you are able to handle them, use a large spoon to gut each side of your spaghetti squash, and add this to the bowl of sausage you now have. Slowly mix in your pasta sauce. Now, I don’t use the whole jar usually, but about ¾’s of it goes in this casserole, and I think the taste of the casserole depends on your sausage, but it definitely helps to get yourself a good jar of pasta sauce! Our newly discovered favorite in my household is the Flora Brand.

 

It’s delicious, and made with all natural ingredients, completely preservative free! Plus they not only sell it in the grocery store, but also at Rorabeck’s!

Whisk your eggs together, and add them to your sausage, sauce and squash bowl. Mix well, and add to a greased baking or casserole dish. I use my round stoneware for this because I prefer it to be a bit thicker than using a traditional baking dish, but either will do!

Bake at 350 for an hour, or until the top begins to brown, and enjoy!

This photo ^ was taken about 10 minutes after I pulled it out of the oven (good thing I made 2!)

The absolute best part about this dish, aside from the small amount of ingredients needed, is that it tastes wonderful the next day for lunch (and even the day after that). Tweak it, make it your own, and let me know how yours comes out! 😉