Spaghetti Squash Breakfast Casserole

SERVINGS

12

PREP TIME

45 min

TOTAL TIME

1 hr 55 min

GLUTEN FREE

YES



Spaghetti squash adds loads of texture to this nutritious breakfast casserole that's packed with mushrooms, spinach and breakfast sausage.


ingredients
1 large spaghetti squash
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links
1/4 cup butter
8 ounces sliced mushrooms
2 cloves garlic, minced
1/2 tsp salt
1 (10 oz) package frozen spinach, thawed and squeezed to release as much moisture as possible
1 cup crumbled feta
1/2 cup grated parmesan
4 large eggs
1/4 cup heavy whipping cream
Additional salt and pepper to taste
DIRECTIONS
Preheat oven to 350˚F. Line large baking sheet with parchment paper. Grease 9"x13"glass or ceramic baking dish.

With large, sharp knife, cut spaghetti squash in half lengthwise. Place on baking sheet cut-side down and bake until soft and squash halves can be squeezed easily with your hands.

Meanwhile, cook sausage in large skillet according to package directions. Thinly slice and transfer to large bowl.

Heat butter in same skillet over medium heat. When melted and hot, add mushrooms, garlic and salt; sauté until mushrooms are golden brown. Transfer mushrooms to bowl with sausage; add spinach, feta and parmesan.

Remove squash from oven; scoop out and discard seeds. Scoop flesh into bowl with other ingredients. Mix well to combine.

In medium bowl, whisk together eggs and whipping cream. Stir into vegetables and mix well. Season with additional salt and pepper to taste.

Spread mixture in prepared baking pan and bake 40 to 60 minutes, until puffed and set all the way through. Remove and let cool a few minutes before serving.

Ingredients

Directions

1 large spaghetti squash
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links
1/4 cup butter
8 ounces sliced mushrooms
2 cloves garlic, minced
1/2 tsp salt
1 (10 oz) package frozen spinach, thawed and squeezed to release as much moisture as possible
1 cup crumbled feta
1/2 cup grated parmesan
4 large eggs
1/4 cup heavy whipping cream
Additional salt and pepper to taste
Preheat oven to 350˚F. Line large baking sheet with parchment paper. Grease 9"x13"glass or ceramic baking dish.

With large, sharp knife, cut spaghetti squash in half lengthwise. Place on baking sheet cut-side down and bake until soft and squash halves can be squeezed easily with your hands.

Meanwhile, cook sausage in large skillet according to package directions. Thinly slice and transfer to large bowl.

Heat butter in same skillet over medium heat. When melted and hot, add mushrooms, garlic and salt; sauté until mushrooms are golden brown. Transfer mushrooms to bowl with sausage; add spinach, feta and parmesan.

Remove squash from oven; scoop out and discard seeds. Scoop flesh into bowl with other ingredients. Mix well to combine.

In medium bowl, whisk together eggs and whipping cream. Stir into vegetables and mix well. Season with additional salt and pepper to taste.

Spread mixture in prepared baking pan and bake 40 to 60 minutes, until puffed and set all the way through. Remove and let cool a few minutes before serving.