I created this recipe earlier in the year, when I was Somersizing, and not combining carbohydrates (other than from vegetables) with protein. Although I was thinner during that time than I have been for years, it wasn’t sustainable for me. I mostly chose to eat protein meals because those were the meals where fat was allowed, and therefore more fun. If I wanted carbs, I had to eat carbs only and without any fat. That was just way too boring, so I chose mainly protein/fats meals and ended up basically doing Atkins and calling it Somersizing. :)
Although I’m no longer keeping my carbs separate from fat and protein, I plan to make this casserole throughout the winter because it’s incredibly delicious and satisfying. One thing I’m going to try next time is cooking 1/2 cup of onions with the sausage instead of using chives. I love the chives, but I think a stronger onion flavor would be nice here. I know fresh herbs are harder to come by in winter if you don’t have pots of them indoors or want to pay an arm and a leg for a little tiny bunch of them at the supermarket, so you can totally substitute dried–just use half the amount called for.
And for those wondering what movie the quote from yesterday came from, it was Herbie the Love Bug, in the scene where, during the race, Peter Thorndyke stops for gas at Chinese camp. Fast forward to 8:00 to see the reference.
Sausage & Spaghetti Squash Breakfast Pie
Printable recipe with picture
1 (3 lb.) spaghetti squash
8 ounces bulk sausage
2 tablespoons fresh sage, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
Fresh cracked pepper
1 cup cheddar cheese
To cook spaghetti squash, cut in half lengthwise, and use a spoon to rake out the seeds. Place cut side down on a baking sheet lined with foil and sprayed with oil. Bake for 45 minutes at 375 degrees or until tender. Set aside to cool a bit. Rake the flesh from the shell and refrigerate in an airtight container until you’re ready to make the pie.
Cook sausage in a skillet over medium-high heat, breaking apart with spatula so you have crumbles. Stir in the sage and chives, then stir in the spaghetti squash. If the squash is very watery, you can cook the mixture a little to help it evaporate. Butter or spray a 9” deep dish pie plate with oil and spread squash mixture in dish. In a bowl, whisk together the eggs, salt, and pepper, then pour over the squash and sausage mixture. Bake at 350 degrees for 45 minutes. Sprinkle cheese over the top and cook another 5 minutes, until melted. Serve hot.
Whew! A recipe that I want to make of yours that doesn’t include peanutbutter and candy corn! Yea! I’m actually making spaghetti squash today. This sounds really good.
Hahaha, sorry about the butterfingers–hopefully they’ve all been devoured now so you can move on…to this dish! I hope you love as much as I do.
Maybe this is the recipe I’ll use to introduce myself to spaghetti squash. It looks so cheesy and decadent despite the health value in it. =)
Yes, go out and discover spaghetti squash! Although it’s typically used to replace pasta, I prefer it in sweet dishes or ones like this where it can just be itself without having expectations put on it that it can’t meet (it doesn’t taste anything like pasta).
oh my, that sounds good!! I’m not really a spaghetti squash fan, but the combination here sounds lovely. I’ll squeeze a slice of this between bread though, of course. :-)
I love the idea of a spaghetti pie but I never make it because it’s a caloric disaster…this sounds perfect!
AH sorry I forgot to write in my info about the postcards…I was away and didn’t have good internet reception. Will get to it today, I promise!
Sometimes I like to have breakfast dinners, this sounds like a good one! Last night we had corned beef hash (homemade) topped with fried eggs, so yummy! :)
Hi V! This is perfect for the cooler mornings. I love squash, and eggs together. I didn’t have very much luck with the somersizing either. I got bored :)
Maybe i could get Glenn to eat spaghetti squash by making this,, it looks delish :)
This is the second spaghetti squash pie type thing I’ve seen today and I really think it’s a sign! Would you believe I’ve never made spaghetti squash?! I need to!
Love everything about this recipe Veronica – especially that there are no onions!
Yum! I think I could totally love this for breakfast and lucky for me, I have a spaghetti squash that needs to be used up in the fridge…hope I have some turkey sausage too!
What a fantastic idea for brunch for a crowd- thank you!
Hi Veronica!! I just found your blog via your comment on Eliot Eats. I’m in Wichita too!!! Can’t believe I finally found another food bloggers in my city! Can’t wait to start following you.
That is cuh-razy! Methinks we need a club, but I guess it would be a club of two. I’ve never met another food blogger online that lives in Wichita, either!
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Just made this this afternoon. I had a squash just waiting to be used and I am sick of the same ol’ recipe I make over and over again so this was something new. Super good! I think next time I wont even add the cheese at the end. Its good without it! Thanks a ton! This is a keeper!
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