Low Carb Sweet Italian Sausage with Spaghetti Squash, Spinach, Mushrooms
Italian Sausage, Spaghetti Squash, Mushrooms, Spinach and Pecorino baked in Casserole for a low carb, keto friendly dinner.
Servings: 4
Ingredients
Roast Spaghetti Squash
- 1 Cooked Spaghetti Squash Recipe Here
- salt and pepper
- 2 cups mushrooms sliced
- 1 pound Italian Sausage removed from casing
- 1/2 cup freshly grated parmesan or pecorino Romano Cheese.
- 2 cups spinach leaves or chopped kale
- 1 teaspoon piment d'esplette or 1/4 teaspoon red pepper flakes
Instructions
- In a frying pan that will also go into oven, break up sausage and cook over medium heat. Drain sausage on paper towels.
- Remove spaghetti squash and allow to cool.
- Use the fork to shred the squash.
- Add more oil to pan if necessary and sauté mushrooms in same pan.
- Add sausage back into pan.
- Mix together sausage, mushroom mixture.
- Shred spaghetti squash and mix with sausage and mushrooms in frying pan you will use for oven.
- Add spinach and mix. No need to cook. It will soften in oven.
- Season with salt, pepper and piment d'esplette.
- Sprinkle with parmesan or pecorino cheese and bake for 10 minutes at 400 degrees F. until melted. You could also add mozzarella if desired.
Assemble
Notes
Feel free to use turkey sausage.
Play around by adding dollops of ricotta cheese and topping with mozzarella before baking.