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
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.