I have one last Thanksgiving recipe for all of you last minute planners, and believe it or not, it’s not dessert. Instead, I’m going with the healthy ingredient of squash. Although, by the time all the sausage and cheese is added, I’m not sure if it is too healthy anymore. Who cares on Thanksgiving anyway, and second of all it is a vegetable so even if you cover it with cheese, you’re still eating a vegetable. Right?!?!? My logic makes perfect sense.
This sausage spaghetti squash casserole would also be delicious as the main course for a weeknight meal.
Sausage and Spaghetti Squash Casserole
This Sausage Spaghetti Squash Casserole only requires 5 ingredients and is deliciously creamy thanks to ricotta cheese.
Servings: 15 servings
- 1 spaghetti squash 3-4 pounds
- 4 Tablespoons Butter
- 1 and ½ cups ricotta cheese
- 1 pound Sweet Italian Sausage
- 1 cup shredded Parmesan cheese
- Cook spaghetti squash until tender. Use your favorite method. I cut my squash in half and scoop out the seeds. Then, I place it cut side down in large glass pan with about a cup of water in the bottom. I bake it at 400 F for about 45 min - 1 hour or until tender.
- Scoop the squash out of the skins and fluff with a fork, Drain any excess liquid. Gently stir in melted butter and salt and pepper to taste.
- Grease a 9 x 13 inch pan. Spread the squash on the bottom. Spread ricotta cheese on top. Sprinkle with cooked sausage. and then top with Parmesan cheese. Bake at 350 for about 30 minutes or until heated through. Cover with foil to prevent browning.
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7 Comments Leave a comment or review
Matt Robinson says
This is my idea of the perfect, weeknight comfort meal, Love it!
Jen @ Baked by an Introvert says
This casserole is full of delicious components. You can never go wrong with sausage and cheese. Yum!
Ashley | The Recipe Rebel says
Cheese totally helps any vegetables go down easier, especially at our house. This is perfect!
I love this, what a delicious idea!
Amber @ Dessert Now, Dinner Later! says
This sounds so good and a totally unique dinner idea!
Made last night and it was so delicious! I’m sure it would have been equally delicious made just as written but I did make a few alterations: I used spicy Italian sausage because we prefer the spicy. I also added some grated Parmesan and Italian seasoning to the ricotta before spreading over the squash layer. But this is easy to make, rich and flavorful and a great sub of vegetable instead of pasta. Thanks for the recipe!
I love those variations, Ivy! And I’m so glad that you enjoyed the recipe!