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Spicy Sausage and Vegetable Spaghetti Squash Casserole
Preheat oven to 425F. Lightly spray a
Finely chop the garlic and onion or use the food processor to save time.
If using fresh sausage, split open casings and crumble into a bowl. If using pre-cooked sausage, dice into bite sized pieces.
Clean mushrooms, trim stems and slice into 1/8" slices.
Heat a large frying pan over medium high heat. Once hot, add olive oil and then chopped garlic and onion. Cook, stirring constantly, 3 to 4 minutes.
Add sliced mushrooms, baby spinach leaves, chopped sausage and pinch of salt. Continue cooking, approx. 3 to 4 minutes, until spinach is wilted and both the spinach and mushrooms have released some liquid.
Add (room temperature or chilled) sauce and pre-cooked spaghetti squash and stir until well mixed.
Finally, add in beaten eggs and stir until well combined.
Pour mixture into oiled baking dish and use a spatula to smooth and flatten.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.