Sausage & Spaghetti Squash Breakfast Pie

Spaghetti squash is the new hashbrowns.  Spaghetti squash is also the new rice, potatoes, crust, burrito filling... You get the picture.  I've been using squash for a lot of things lately.

I actually get excited when I see a new recipe or think of a new idea for using spaghetti squash.  It is super healthy, so low in calories and a perfect replacement for higher calorie crusts and fillings.

Breakfast casseroles are fantastic.  Although my favorite time to eat them is dinner.  Breakfast for dinner rocks.

I did a little happy dance when I saw Veronica's recipe for this Sausage and Spaghetti Squash Breakfast Pie.  Seriously, no joke. I did the dance. :-)

This meal tasted fantastic. It had all the taste that you love on a breakfast casserole, without all the heavy calories. Squash makes me happy.

Sausage & Spaghetti Squash Breakfast Pie Recipe
Adapted from Veronica's Cornicopia

1 (3lb) spaghetti squash
8 oz. bulk sausage
1/2 large onion, chopped
1 green pepper, chopped
1/2 tsp. dried sage
5 eggs
1 tsp. salt
Black pepper
Cheddar cheese (I used 3 oz)

Cook spaghetti squash.  Oven: Cut lenthwise, spoon out seeds and place cut side down on a baking sheet sprayed with cooking spray.  Bake for 45 minutes at 375 until tender. Microwave: Cut lenthwise, spoon out seeds and place on a plate cut side down and microwave for about 10 - 12 minutes or until tender.  Let cool a bit and rake out the squash with a fork.  Refrigerate until ready to use.

Cook sausage in a pan, breaking apart so you have crumbles.  Stir in onion and green pepper and cook for 3 -4 minutes until softened.  Stir in sage and spaghetti squash. If the squash is very watery, you can cook the mixture a bit to help it evaporate. 

Pour mixture into a 9 x 13 in. pan sprayed with cooking spray.  In a bowl, whisk together the eggs, salt and pepper, then pour over the squash and sausage mixture.  Bake at 350 for 45 minutes.  Sprinkle cheese over the top and cook for another 5 minutes until melted. 

Total calories = 2000 calories
6 huge servings = 333 per serving
8 servings = 250 per serving

One Year Ago...

Pumpkin Pasta with Bacon

This is linked with:

Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Ultimate Recipe Swap: Squash at Life as Mom
Made By You Monday at Skip to My Lou

Calories calculated from calorieking.com. Some numbers are approximate and rounded.