Jalapeno spaghetti squash egg cassarole
Egg mixture:
2 whole eggs
1 cup of egg whites
Filling:
2 jalapeno chicken sausages, diced finely
1/2 an onion, diced
6 stalks of asparagus, diced
1 cup of spaghetti squash
1 roma tomato, diced
salt and pepper
Saute chicken sausage, asparagus, and onion in some olive oil spray for about 5 mins, until tender. Add to mixture of eggs, spaghetti squash, roma tomato, and salt and pepper. Mix well and pour into a baking dish. Sprinkle with a little cheese if desired. Back for about 40 mins at 350F, until brown on top. Let cool completely before serving.
I've never eaten/prepaped spaghetti squash~ you eat the strands then? and not the inside core attatched to the rind? Or maybe both, huh? Sorry to be so dumb~ I'm trying really hard to eat more veg and I love pumpkin(which is a squash) so maybe I could like this. : ) I am even willing to try the sausage to do so………..this sounds like such a fall-ish dish which are soooo calling my name( I'm OVER the summer!)
yes, you are exactly correct. You eat the "noodle"y part and get rid of the core junk and the skin! Not dumb at all, I had never eaten it until last year!
I soooooo wish we had Trader Joe's up here. I really want to try this, hoping I can find similar ingredients!!