Post by Loupy on Jan 19, 2012 22:35:19 GMT -7
Sausage & Spaghetti Squash Breakfast Pie
Recipe from Debbi Does Dinner... Healthy & Low Calorie
Adapted from Veronica's Cornicopia
8 servings = 250 calories per serving
Ingredients:
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)
Instructions:
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.
Recipe from Debbi Does Dinner... Healthy & Low Calorie
Adapted from Veronica's Cornicopia
8 servings = 250 calories per serving
Ingredients:
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)
Instructions:
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.
