Sausage & Spaghetti Squash Breakfast Pie

Posted on October 18, 2011 by Veronica

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

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1 (3 lb.) spaghetti squash
8 ounces bulk sausage
2 tablespoons fresh sage, chopped
2 tablespoons fresh chives, chopped
5 eggs
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.

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Garlic Chicken & Bacon Spaghetti Squash Alfredo

Posted on September 16, 2011 by Veronica

I made this recipe in the spring and thought it would be nice to share in the fall when it was starting to get chilly. Not so chilly that you are ready to dig into the really heavy foods, but are just starting to think about it. That day has come a lot sooner than I expected! Does it seem like an early fall is coming on in your neck of the woods as well?

If so, here’s a fantastic meal that seems pretty hearty and is totally comforting while still managing to be quite healthy and diet-friendly. Debbi, the creator of this recipe, calculated it as only about 200 calories per serving (1/8th of the recipe) so even if you ate half of the whole casserole (which would be quite a feat!), you’d probably still be eating less calories than a restaurant alfredo dish would have, and it’s so much healthier!

I thought this dish was absolutely positively scrumptious and although it takes some time to prepare because you have to pre-roast the spaghetti squash, it’s very simple. I eat a lot of spaghetti squash, but this is only one of two dishes I’ve ever eaten it in with such gusto. I don’t even like alfredo sauce, especially jarred, and I L-O-V-E-D this meal. I really felt like I was indulging because meals this delicious usually have a ton of fat and calories. Not true in this case–it really is like having your cake and eating it too!

Garlic Chicken and Bacon Spaghetti Squash Alfredo

Printable recipe
Printable recipe with picture

1 large spaghetti squash, about 2 1/2 lbs.
1 (15 oz.) jar Classico Garlic Alfredo Sauce
8 oz. mozzarella cheese, shredded
9 oz. chicken, cooked & chopped
6 slices turkey bacon
1 onion, sliced
Salt and pepper

Split spaghetti squash in half lengthwise and scoop out the seeds. Line a baking sheet with foil and spray with cooking oil. Place the squash face-down on the sheet and roast in oven at 375 for about 45 min – 1 hour or until tender when poked with a fork on the underside. Let cool until you can handle the squash without burning your hands, and scrape the squash out with a fork into a 9 x 13 pan sprayed with cooking spray. Leave the oven on.

While the squash is cooling enough to handle, cook bacon until crispy and remove to a plate to cool. Grill onions in the small amount of bacon grease in pan, using additional oil or cooking spray if needed. If you want your onions to get crispy dark edges, let them sit for a minute or two before stirring each time. Season with salt and pepper and set aside. Crumble the cooled bacon.

Spread alfredo sauce over the spaghetti squash in the pan, sprinkle on half the cheese, top with chopped chicken, bacon and sauteed onions, then top with remaining cheese. Bake, uncovered, for about 25 minutes until heated through and cheese is melted.

Recipe source: Debbi Does Dinner Healthy