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pesto spaghetti squash and sausage casserole

Pesto Spaghetti Squash and Sausage Casserole

Flavorful pesto meets spaghetti squash in this low-carb, 5-ingredient meal that will make your weeknight dinner "shortlist."

Course Dinner, Main Course
Cuisine American, Comfort Food, Italian
Keyword crowd pleaser, gluten-free, instant pot, low carb, quick and easy
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4
Author The Edited Kitchen

Ingredients

  • Coconut oil spray or olive oil spray
  • 1 Cooked spaghetti squash See above instructions for Instant Pot method
  • ¾ cup fresh or pre-made pesto
  • 4 Italian sausages or chicken sausages Sliced into 1/2 inch pieces
  • 15 Grape tomatoes Halved
  • Optional: Grated parmesan and fresh basil for topping

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Spray medium or large casserole dish (13 X 5 should be fine for this one) with coconut oil or olive oil.

  3. Add cooked spaghetti squash, spreading out to fit entire pan (should be halfway full).

  4. Spoon pesto over spaghetti squash and mix together, until spaghetti squash is coated thoroughly.

  5. Scatter sliced sausages and tomatoes evenly, distributing around spaghetti squash.

  6. Bake for 20 minutes.

  7. Top with a sprinkling of parmesan cheese and bake for another 5.

  8. Serve with a slotted spoon and garnish with parmesan and fresh basil.