Spaghetti Squash Sausage And Cheese Casserole Recipe

1 large spaghetti squash
1 Tbsp olive oil
1/2 lb turkey sausage
8 oz sliced fresh mushrooms
2 Tbsp whole wheat flour
2 cups vegetable stock (or chicken stock)
1/2 cup shredded skim-milk Mozzarella cheese, divided
1 tsp kosher salt
1/4 tsp black pepper
3 small leaves fresh basil, minced
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees degrees and lightly oil a shallow baking dish.

Cut spaghetti squash in half lengthwise and lay in baking dish, cut side down. Loosely cover squash with a sheet of tin foil, then place in oven and roast for 50 to 60 minutes, until you can stick a knife through the squash easily.

Remove the baking dish from the oven, let the squash cool enough to handle, then turn the squash cut side up and scoop out any seeds in the middle of the squash and discard the seeds. Now scoop the cooked squash out of the skin, place it in a large bowl, and discard the skin. Using a couple forks, separate the squash into 'spaghetti' strands; set aside, covered to keep warm.

In a large skillet over medium heat, add the olive oil, turkey sausage, and mushrooms, and cook, stirring and breaking up the turkey sausage. Cook until the sausage is brown and the mushrooms have softened.

Now sprinkle the whole wheat flour into the skillet and stir just until the flour turns yellow, then keep stirring and slowly add the vegetable stock, continuing to stir, and cook until the liquid thickens slightly. Stir constantly to bring up any browned bits from the skillet.

Turn heat off and add half the Mozzarella cheese, stirring until the cheese is melted, then add the salt, black pepper, and minced basil, and stir to combine, then dump this mixture into the bowl with the spaghetti squash and toss to combine.

Lightly oil a casserole dish and dump the spaghetti squash mixture into the dish, then evenly scatter the remaining Mozzarella cheese on top, then sprinkle the Parmesan cheese over that.

Bake, uncovered, in preheated 375 degree oven for 40 to 50 minutes until the cheese on top has turned lightly golden in color and the casserole has crisped a little and turned light brown along the edge.
Remove and let sit for 3 to 5 minutes, then serve.

Will serve 6.