I have made this dish for several friends and family, and it’s always a hit. An excellent alternative to crusted pizza that has TONS of sugar.
* 1 large spaghetti squash
* 2 cups pizza sauce – no sugar added
* 1lb Italian Sausage (cooked) or other favorite meat/meat substitute toppings- no sugar added
* About 2 cups of favorite pizza toppings – mushrooms, olives, bell peppers, artichoke hearts, etc., cooked
* ½ cup aged cheddar (optional – aged cheese loses its sugar in the fermentation process so it’s OK for a no-sugar eating plan)
* 1 cup jack cheese (optional – jack cheese is also an aged cheese and has not sugar)
* Salt to taste
* 3 large eggs
Cut spaghetti squash in half, remove the seeds, place cut side down on a baking sheet, and bake for about 30 minutes at 400 degrees until the skin gives when you push on it. Or microwave for about 15 minutes. Remove and allow to cool enough to handle. Pull squash threads apart with a fork and place in a large bowl.
Add to the squash the remaining ingredients, except the egg, and thoroughly stir. I find it’s best to let the cooked items cool a bit so they don’t’ melt the cheese. Taste the mixture and add salt if needed. Stir in the eggs until entire mixture is well blended.
Pour mixture into an 8×9” or 8.5×11” baking dish (or any baking dish that allows the mixture to sit about 2-3 inches deep – I use two pie pans since I bake in my toaster oven).
Bake at 350 degrees for about 1 hour or until the mixture is firm in the middle. Add about 1 cup of jack and/or cheddar cheese to the top (optional) and bake until melted – about 5 minutes. Let sit for 15 minutes before serving.
Note: I have made this dish many times and have learned that you can put all kinds of pizza toppings in the mixture as long as it doesn’t overwhelm it. This dish can be a great vegetarian dish!
Picture is the uncooked casserole before the cheese topping.