Spaghetti Squash Casserole

Once again, this is a recipe born of the need to cook some fresh food before it spoils.  In this case, it was a spaghetti squash and the remainder of a bag of field greens I'd bought on manager's special.

What to do:  Preheat oven to 375.  Cut spaghetti squash in half and scoop out seeds and pulp.  Bake cut sides down for about 45 minutes.

While the squash is baking, brown a large chopped onion and about a half lb smoked sausage (cut up) in a little oil.  Add field greens, stir in and let cook to wilt. 

Stir in a can of tomatoes with chilies and let simmer about 5 minutes.  Allow to cool so the eggs you'll be adding to this later don't cook on contact.
 

When squash is done, remove from oven and let cool about 15 minutes so you can handle it.  Using a fork, remove the spaghetti-like strands and put in a large mixing bowl. 
 

 
Add the tomato/sausage/onion mixture and stir well.  In separate bowl, beat together four eggs with salt, pepper, and basil to taste.  Stir egg mixture into bowl with other ingredients and mix well.

Pour into oiled or sprayed 9 x 13 baking dish, top with shredded cheddar cheese.  Turn oven down to 350 and bake for about 30 minutes, until well set.

Let sit for 5 minutes before cutting to serve.  This will come out of the pan much like quiche slices if you use a spatula.

 

The squash was a bargain at $0.69/lb.  I'm estimating this cost not much more than $4.00 total to make and it's really a lot of food!  Plenty of protein too, with the addition of the cheese and eggs to the half lb meat that's there.  Between that and all the veggies here, this is some excellent nutrition as well as being just dang tasty! 

There's way more of this than I can possibly eat before I'm sick of it too, so some of this will end up in the freezer.  That freezer, btw, now holds at least ten containers of leftovers from this month so far, including Southwest Chicken Soup, Beans and Rice, Curried Pumpkin Soup, Marsala Chicken, the rest of the eggplant dish I made, and the remainder of the apple/veggie stuffing I used with the acorn squash.  I'd say it's looking like I'm gonna be eatin' pretty good the rest of the month without spending much more money!