I love spaghetti squash, and this breakfast casserole looks really good to me! Just add mimosas ^_^ _* *_ |*| |*| |_| |_| \*/ \*/ | | _|_ |_ Ingredients The cooked flesh of 1/2 of a medium spaghetti squash, approximately 3 cups of spaghetti (See Slow Cooker Cooking Method) 1 lb. breakfast sausage, cooked and drained 8 oz. extra sharp cheddar cheese, shredded 4 large eggs, lightly beaten 1/4 cup sour cream or heavy cream 1 teaspoon sea salt 1/2 teaspoon black pepper 1/8-1/4 teaspoon red pepper flakes (depending on the desired amount of spice) 1/2 cup finely diced bell pepper (I used frozen) 1 cup finely diced onion (I used frozen) 1/2 tsp. garlic powder 1/4 cup almond flour Extra 1 cup of shredded cheese Instructions Preheat oven to 400 degree F. Butter the inside of a 9X13 inch pan and set a side. In a large bowl, blend the flesh of the spaghetti squash with the cooked breakfast sausage. Add the remaining ingredients (except the extra cup of cheese) and blend well. Pour mixture into prepared pan and top with the remaining cheese. Bake for 40 minutes or until center is set and the edges are a little crisp. Allow to cool for at least 5 minutes before serving. Serve warm, either alone or with a dollop of sour cream. Notes Nutrition: 320 Calories, 23 grams Fat, 5 grams Total Carb, 24 grams Protein per serving
Posted on: Thu, 18 Sep 2014 17:20:46 +0000
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