A lot of ingredients are hard to come by in grocery stores right now. Pantry staples are what everyone appears to be grabbing, and I have found that my local grocery store is sold out of rice, most meat, and almost all canned goods. I’m glad that I stocked up on those items when I did! Surprisingly, the produce section is fully stocked. Right now is a time where I want to be sure that we are putting good stuff in our bodies because we need to stay healthy! We are staying home with the exception of our daily (isolated) walks around the neighborhood and necessary grocery store trips. I’ve been ordering groceries online for a curbside pickup to avoid being around people, and it’s the right thing to do. Thankfully, I can get the ingredients for this spaghetti squash pizza casserole!
This is also a great meal for right now because if you do have random produce items that you need to get rid of, they’re perfect in this casserole. I used Italian sausage in this dish, but you can also substitute cooked lentils or quinoa. Have a lonely zucchini in your refrigerator? Chop that up and add it in. Roasted vegetables? A few cups of fresh spinach? Toss it all in. Just like anything works on a pizza, anything can work in this spaghetti squash pizza casserole.
If there is any ingredient that you’re looking to use right now, please let me know in the comments below. I’m also sharing on my Instagram stories what I’m cooking for dinner daily and how I’m using my pantry and freezer staples!
- 1 large spaghetti squash
- 2 tbsp. olive oil
- 1 lb. Italian sausage (substitute 2 cups cooked lentils or 1½ cups cooked quinoa if vegetarian)
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 8 oz. mushrooms, chopped
- Other optional add-ins: chopped zucchini or yellow squash, fresh spinach
- 28 oz. canned crushed tomatoes
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- Preheat oven to 375 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and remove seeds. Place the squash cut side down on a rimmed baking sheet lined with parchment paper or aluminum foil sprayed with nonstick cooking spray. Bake for 45 minutes to one hour until tender. Remove from the oven and flip the squash over to cool.
- In a large skillet, heat olive oil. Add Italian sausage and break it up as it cooks. Add onions, garlic, and bell pepper and cook until tender. Add mushrooms and cook an additional few minutes. If using, add zucchini, yellow squash, and/or fresh spinach.
- Add crushed tomatoes, oregano, basil, salt, and pepper and bring to a simmer.
- Use a fork to scrape the spaghetti squash out and add it to the vegetable mixture. Stir to combine.
- Transfer mixture to a baking dish and top with parmesan and mozzarella cheeses.
- Bake at 375 for 25-30 minutes until cheese is melted and casserole is bubbling.
- Enjoy!
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I made this for the first time three weeks ago, and have since made it three additional times by request of my children (ages 11,15,17.) My 17 yo made it with me the second time I made it because she wants to know how to make it while she is away at college next year. Thanks for a wonderful, easy and healthy recipe!