Spaghetti Squash Turkey Sausage Casserole Recipes

PESTO SPAGHETTI SQUASH WITH TURKEY SAUSAGE

Steps:

• Using a food processor, pulse together the first nine ingredients for the pesto.
• Cook the spaghetti squash: Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender. You can also microwave the spaghetti squash. Pierce it all over with a fork or sharp knife. Microwave for 10-15 minutes until tender to the touch. Carefully cut in half and scoop out the seeds. Then use a fork to scrape out the spaghetti squash.
• Meanwhile, heat a skillet over medium high heat. Brown the turkey sausage until cooked through.
• Toss together the spaghetti squash, pesto, and sausage. Scoop back into spaghetti squash halves. Top with shredded cheese and broil for 3-4 minutes to melt the cheese. Top with fresh tomatoes if desired.

SPAGHETTI SQUASH AND SAUSAGE BAKE RECIPE

Steps:

• Preheat oven to 400. Lightly mist a 9" x 13" baking dish with cooking spray.
• With a sharp knife, pierce some holes all over the squash. Place it in a microwave safe dish and microwave on high for about 7 minutes. This will soften the squash enough so that it can be cut in half. Let squash cool about 10 minutes before handling.
• Once squash has cooled, cut it in half lengthwise and scoop out all the seeds. Lightly mist both halves with an olive oil mister and sprinkle with salt. Place in a shallow baking dish with about 1/2 " of water (cut sides up), and roast in the oven for about 30-40 minutes, or until squash is tender.
• When squash is cool enough to handle, scrape with a fork to remove flesh in long strands, and place strands in a large bowl.
• Add the cooked sausage into the squash.
• In a medium sized sauce pan, melt butter over medium high heat. Stir in the flour to form a roux. Then slowly whisk in the milk, broth and garlic. Bring to a boil, while whisking constantly. Then lower heat to medium, stir in the parmesan and sage, and continue stirring until sauce thickens.
• Pour sauce over squash and mix well and season with salt and pepper.
• Pour squash into prepared baking dish, and sprinkle with mozzarella cheese, then top with the Panko breadcrumbs and dried parsley.
• Place in oven and bake until heated through and cheese is melted and bubbly, about 30 minutes.
• Let cool for about 5 minutes. Cut into 8 equally sized servings.

TURKEY SAUSAGE SQUASH CASSEROLE

Steps:

• Preheat oven to 400°.
• Roast Roasted Spaghetti Squash according to recipe instructions.
• Dice mushrooms and set aside.
• Mince shallot and set aside.
• Mince garlic and set aside.
• Slice turkey sausage in half, then cut into pieces and set aside.
• Heat large skillet over medium low heat and add butter.
• Once butter is melted, add diced mushrooms and shallot. Sauté for 7 minutes until mushrooms are tender.
• Add garlic and sauté 1 minute.
• Sprinkle flour on top and mix well. Let cook 1 minute.
• Slowly add half and half and stir continuously.
• Slowly add vegetable broth and stir continuously.
• Let cook until sauce and thickened, about 5 minutes.
• Add salt, pepper, dried oregano, and red pepper flakes. Mix well.
• Add baby spinach, sausage, and garbanzo beans. Let cook until spinach has wilted.
• Add mozzarella cheese and shredded spaghetti squash to skillet and mix well. Turn off heat and let rest.
• Spray casserole dish with cooking spray and spread squash mixture into the dish, spread evenly.
• In a small bowl, mix breadcrumbs and parmesan cheese. Sprinkle on the top of the casserole.
• Bake for 15 minutes then broil on high for 3 minutes.
• Garnish with fresh basil.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
• Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
• Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
• Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
• Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

TURKEY SAUSAGE & MUSHROOM SPAGHETTI SQUASH CASSEROLE

Steps:

• Prepare the spaghetti squash by following these instructions or these instructions for cooking in the oven or these instructions for cooking in the microwave.
• Scrape out the "noodles" into a large bowl using a fork and set aside.
• Preheat oven to 400°F.
• Meanwhile, heat the olive oil in a large saucepan over medium heat.
• Add the onion, season with salt and pepper, and cook for about 3-4 minutes, or until onion starts to soften and become translucent.
• Add the garlic and cook for another minute or two.
• Add the turkey sausage to the skillet, and cook until nearly cooked through, crumbling it as it cooks.
• Then add the mushrooms and cook for another 3-5 minutes.
• Add the crushed tomatoes and heat through for a minute or two.
• Combine the sauce and the spaghetti squash, and transfer to a 9/13 casserole or glass baking dish.
• Place dollops of ricotta over the top of the spaghetti squash mixture and stir in partially.
• Top with shredded mozzarella and parmesan and bake for 25-20 minutes, or until cheese is melted and lightly browned, and casserole is heated through.
• Let sit for 5 minutes or so before serving.

SPAGHETTI SQUASH BOATS WITH SPICY SAUSAGE

Steps:

• To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
• Bake squash in the oven for 45 minutes until tender.
• Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
• Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a 1/4 cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
• Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
• Top with basil, serve and enjoy!

ITALIAN SAUSAGE & SPAGHETTI SQUASH CASSEROLE

Steps:

• This casserole will require a 9x13 inch casserole dish (you may prep it with non-stick cooking spray if desired).
• Preheat the oven to 400-degrees. Line a baking sheet with parchment paper or tin foil. Halve the squash (lengthwise or widthwise) and scoop out the seeds. Sprinkle the halves with a bit of salt. Place squash halves cut side down on a baking sheet.
• Bake squash in preheated oven for about 35-40 minutes or until it's easily pierced with a knife. Remove from oven and cool until easily handled. Use a fork to scrape out the "spaghetti" into a mixing bowl.
• To the squash, add egg (beaten), Parmesan cheese, onion powder, garlic powder, black pepper, and salt. Mix well. Set aside. Reduce oven temperature to 375-degrees in preparation for the casserole.
• In a large to medium pot, over medium-high heat, brown the Italian sausage until just done. Do not drain. Add the onion, bell pepper, and garlic. Cook for another 3-5 minutes until the onions become translucent. Remove from heat. Add the 24 oz jar of pasta sauce. Mix thoroughly. Set aside.
• Grab your casserole dish and begin layering. First, add about 2/3 cup of meat sauce to the bottom of the dish, and spread evenly. Next, layer half the spaghetti squash mixture on top of the meat sauce using a fork to evenly press it into a uniform thickness, almost as if it's acting as a lasagna noodle. Top the squash layer with half of the remaining meat sauce, and spread evenly. Now sprinkle 2 cups of the shredded mozzarella cheese over the meat sauce.
• Spread the remaining squash mixture using the same technique as above, followed by the rest of the meat sauce. Sprinkle the last 2 cups of mozzarella cheese evenly over the meat layer.
• Bake in preheated, 375-degree oven until cheese is bubbly and golden brown, about 25-30 minutes.
• Let cool for at least 10 minutes. This allows the casserole to be set up so that each serving comes out clean and beautiful. Enjoy!

TURKEY SQUASH CASSEROLE

Steps:

• In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain. , In a small bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. , Bake, uncovered, at 375° for 35-40 minutes or until heated through.

SPAGHETTI SQUASH W/ SAUSAGE & PARMESAN

Steps:

• Preheat Oven to 375°F/190°C.
• Slice spaghetti squash in half. (You can cut lengthwise or crosswise. Both work well, crosswise will give you longer strands. Kitchen tip: Use the tip of the knife to first pierce the squash to get the cut started. Once started, you don't have to slice everything in half, just cut through the rind working around the diameter.) Scoop out the seeds and loose tidbits.
• Lightly oil the cut edge of the spaghetti squash with 1 Tablespoon of olive oil. Place cut side down on a baking sheet pan or large baking dish.
• Bake for about 45-55 minutes, or until the squash flesh separates easily into strands with a fork. (You want the "spaghetti" strands to separate from each other without overcooking and getting mushy. After 45 mintes taste test one strand of the squash to see if it cooked to your preference. Bake it for another 5-15 minutes if needed depending on the size and tenderness of the squash).
• Using a towel to hold or wait until cool enough to handle, use a fork to finish gently loosening the "spaghetti" from the shells and set aside.
• Pinch and form the sausage into 1/2-inch sized balls. Set aside.
• Heat a large skillet over medium heat. Heat remaining 1 Tablespoon of olive oil in pan, then stir in the onion and garlic. Cook until soft, about 1 minute, then add sausage. Allow to cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@ 2-3 minutes depending on heat and size of sausage).
• Stir in the the basil and then add spaghetti squash strands to the sausage. Continue cooking until spaghetti squash is heated through (usually less than a minute.)
• Remove from heat. Toss in parmesan cheese. Season with salt and pepper to taste. Garnish with optional parsley and/or red chili flakes. Serve immediately.

TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat the olive oil over medium heat in a large skillet.
• Add the turkey and cook until browned, about 5-6 minutes.
• Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
• Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
• Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
• Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
• Remove from heat and ladle the mixture into a baking dish.
• Bake for 20 minutes.
• Carefully remove then add the remaining mozzarella cheese.
• Bake for an additional 10 minutes.
• Carefully remove and allow to cool for 5-10 minutes.
• Garnish with green onions, if desired and serve.
• Enjoy!

TURKEY SAUSAGE & MUSHROOM SPAGHETTI SQUASH CASSEROLE

Steps:

• Prepare the spaghetti squash by following these instructions or these instructions for cooking in the oven or these instructions for cooking in the microwave.
• Scrape out the "noodles" into a large bowl using a fork and set aside.
• Preheat oven to 400°F.
• Meanwhile, heat the olive oil in a large saucepan over medium heat.
• Add the onion, season with salt and pepper, and cook for about 3-4 minutes, or until onion starts to soften and become translucent.
• Add the garlic and cook for another minute or two.
• Add the turkey sausage to the skillet, and cook until nearly cooked through, crumbling it as it cooks.
• Then add the mushrooms and cook for another 3-5 minutes.
• Add the crushed tomatoes and heat through for a minute or two.
• Combine the sauce and the spaghetti squash, and transfer to a 9/13 casserole or glass baking dish.
• Place dollops of ricotta over the top of the spaghetti squash mixture and stir in partially.
• Top with shredded mozzarella and parmesan and bake for 25-20 minutes, or until cheese is melted and lightly browned, and casserole is heated through.
• Let sit for 5 minutes or so before serving.

SPAGHETTI SQUASH & TURKEY SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Mist a 9x13 baking pan with Pam. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan. Bake 45 minutes until tender.
• Remove squash from oven and let cool slightly. Remove squash from pan, and using a fork, scrape out flesh back into pan. Spread out slightly.
• Mist a large skillet with Pam. Crumble sausage into skillet and cook over med-high heat until no longer pink, breaking into small pieces with spoon. Remove from heat.
• Sprinkle 1 tbsp parmesan cheese and 1 tsp Mrs. Dash over squash. Top with tomato spinach and crumbled sausage; sprinkle with remaining 1 tbsp parmesan and remaining 1 teaspoons seasoning. Lightly coat the mixture's surface with Pam.
• Bake 20-25 minutes more, or until casserole heats through and cheese melts.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375° F.
• In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
• Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

KIELBASA-&-SWISS SPAGHETTI SQUASH CASSEROLE

Steps:

• Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
• Meanwhile, combine eggs, sauerkraut, breadcrumbs, kielbasa, scallion whites and pepper in a large bowl. Let the squash cool for about 10 minutes, then use a fork to scrape it from the shells into the bowl with the sauerkraut mixture.
• Position rack in upper third of oven; preheat broiler.
• Heat oil in a large cast-iron or enamel-coated skillet over medium-high heat. Spread the squash mixture evenly in the skillet. Reduce heat to medium and cook, undisturbed, until browned on the bottom, 5 to 8 minutes. Sprinkle with cheese and the reserved scallion greens. Broil until browned on top, 4 to 6 minutes.

BAKED SPAGHETTI CASSEROLE WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees.
• Boil noodles according to package. Drain water and set aside.
• Brown Italian Sausage then drain the grease. Cook sausage while pasta is cooking.
• Melt one tablespoon butter in skillet. Saute onions and garlic until tender on low heat.
• Add the spaghetti noodles, veggies, and sausage together. Mix in 1 cup of cheese.
• Stir in spaghetti sauce. Place the pasta and meat mixture into a 9×12 baking dish.
• Cover the spaghetti noodles and meat mixture with the remaining 2 cups of cheese.
• Bake in the oven on 350 degrees for 25-30 minutes or until the pasta is heated all the way through and the cheese is melted, and hot and bubbly.
• Serve while hot. Enjoy!

SPAGHETTI SQUASH AND SAUSAGE BAKE

Steps:

• Preheat oven to 400°F (200°C). Place spaghetti squash, cut-side down, on greased foil-lined baking sheet. Bake until flesh is tender, about 1 hour. Let cool for 15 minutes. Using fork, separate flesh into strands to make 5 cups squash.
• Meanwhile, brown sausage in large non-stick skillet over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink; drain fat. Add onions, stirring occasionally, until softened and sausage is cooked through, about 5 minutes. Add garlic, all but a pinch of the rosemary and the pepper (optional). Cook, stirring, for 1 minute. Add soup and vinegar to pan. Bring to simmer, stirring often. Mix in squash.
• Transfer to 2 qt (1.9 L) casserole dish. Sprinkle with cheese. Bake for 25 minutes until golden and bubbly. Sprinkle with remaining rosemary.

SPAGHETTI SQUASH AND TURKEY SAUSAGE

Steps:

• Cook the spaghetti squash, cut side down, about 40 minutes @ 400 F.
• Brown the turkey sausage, set aside and drain.
• Cook the onion and garlic in olive oil. Add tomatoes and turkey.
• In pie dish, spread squash to make pie crust. Combine ricotta and egg then pour into pie. Pour turkey mix on ricotta, top w/ mozzarella.
• Bake @ 350F for about 30 minutes.

SAUSAGE AND PEPPERS SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• To cook the spaghetti squash, cut it in half, scoop out the seeds, and place it face down in a microwave safe bowl. Fill the bowl with 2 inches of water and microwave on high 5 - 10 minutes or until squash is soft. Remove from the microwave, wait until cool enough to handle and pull the strands of squash loose with a fork. Squeeze the squash with a cheese cloth or strain it through a fine mesh strainer to get all the extra liquid out.
• While the squash cooks, in a medium pan cook the ground sausage until no longer pink. Remove and set aside.
• In the same pan, cook the peppers and onion until they're soft, about 5 minutes. Stir back in the sausage.
• Spray a large (5 qt) casserole dish with non-stick cooking spray. Mix the squash, sausage mixture, and pasta sauce all together. Pour in the eggs and seasonings and mix to combine. (I do this right in the pan, but it can get messy. If you prefer, mix it all together in a large bowl then pour it into the casserole dish).
• Sprinkle cheese on top of the squash.
• Bake for 45 minutes to 1 hour, or until the top forms a slight crust.