Spaghetti Squash Casserole - Italian

Prep Time

40-50 minutes

Prep Notes

This is a great recipe to make ahead if you know you’re going to be pressed for time or are unable to make a healthy dinner. It can be frozen or kept in the fridge for a few days, or even eaten in the morning for breakfast! The flavors are reminiscent to pizza and that’s never a bad thing, right? Be sure to give this recipe a try!

Cooking Time

25-30 minutes


1 large organic spaghetti squash
1 pound organic Italian sausage
½ organic onion, diced
2 organic cloves garlic, minced
1 organic bell pepper, diced
2 organic roma tomatoes, diced
4 cups organic kale, chopped and packed
1 tablespoon fresh organic oregano, chopped
4 organic eggs, whisked
Salt and freshly ground pepper, to taste


1.) Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and place cut side down on a baking sheet. Bake for 40-45 minutes, or until the spaghetti squash gives slightly when pressed. Remove and set aside to cool. Once cool, take a fork and scrape the strands out of the shell and place in a large bowl. Leave the oven on to bake the casserole.

2.) In a large skillet over medium-high heat, cook the sausage and break it up into pieces. Once it’s almost fully cooked, add the onion and garlic and cook until fragrant, about 1-2 minutes. Add the bell pepper, tomatoes, kale and season with oregano, salt and pepper to taste. Once the kale starts to wilt, turn off the heat.

3.) Combine the sausage mixture with the spaghetti squash and add the eggs. Stir until well incorporated, then pour into a 9×13” baking dish. Bake for 25-30 minutes, or until the center is firm when pressed. Serve with a salad or your choice of sides.