Serves 8 / Prep time: 10 minutes / Cook time: 50 minutes
Spaghetti squash adds a satisfying texture and bulk to this casserole as well as a plethora of nutritional benefits. It is high in vitamins A, B, and C, which are powerful antioxidants. Spaghetti squash is also an excellent source of beta-carotene, potassium, manganese, and calcium.
1 tablespoon olive oil, plus extra for greasing the casserole dish
1 pound preservative-free or homemade sausage
8 large eggs
2 cups cooked spaghetti squash
1 tablespoon chopped fresh oregano
Freshly ground black pepper
½ cup shredded Cheddar cheese
Sea salt
1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole dish with olive oil and set aside.
2. Place a large ovenproof skillet over medium-high heat and add the olive oil.
3. Brown the sausage until cooked through, about 5 minutes. While the
sausage is cooking, whisk together the eggs, squash, and oregano in a
medium bowl. Season lightly with salt and pepper and set aside.
4. Add the cooked sausage to the egg mixture, stir until just combined, and pour the mixture into the casserole dish.
5. Sprinkle the top of the casserole with the cheese and cover the casserole loosely with aluminum foil.
6. Bake the casserole for 30 minutes, and then remove the foil and bake for an additional 15 minutes.
7. Let the casserole stand for 10 minutes before serving.
PER SERVING
Calories: 303; Fat: 24g; Protein: 17g; Carbs: 4g; Fiber: 1g;
Net Carbs: 3g; Fat 72%/ Protein 23%/ Carbs 5%