File this under “tastes way better than it looks.” For this casserole dish I heavily cribbed from PaleOMG’s Almost 5 ingredient pizza spaghetti pie. What caught my eye was the pizza part of the name. But the taste most definitely reminded me of a baked spaghetti/pasta dish (yes, I know I just ranted about how this squash doesn’t taste like pasta … baked like this I need to rethink my original declaration). The kiddo, upon further investigation of her plate, actually asked, “Mom, is this… spaghetti?”

Now, what a decision point. Do I lie and say yes, with the hope that she’ll eat it? I mean, I’ve already committed a lie of omission by not mentioning the chopped onion. Do I dare test the karmic waters?

“It’s spaghetti… squash!” I exclaimed. Couldn’t do it. Eventually she would figure it out and then would use it against me, I’m sure. And fortunately for us she still ate most of her portion.

So, this is a baked casserole, made with our favorite pizza ingredients: sausage, mushrooms, onions. Rather than repeat PaleOMG’s recipe, I’m going to send you all there, and list out the tweaks I made here:
Instead of ground pork sausage, I used two Mild Italian Chicken Sausage links (approx 3/4 lb) from Whole Foods, which I cooked/browned then sliced before adding into the sauce mix.
I added sliced mushrooms to the sautéed onions, and used Italian Seasoning instead of dried basil.
I beat two eggs with 3 tbsp of liquid egg whites.
I also grated a small amount of Parm-Reg on top while it rested, which I easily could have done without. I’m playing to a mixed audience, here.

Presented with a salad and steamed broccoli.

The verdict was three thumbs up. Husband went for thirds. I probably ate more than I intended to. Reheated the next day for lunch, still great-tasting.