Spaghetti Squash Casserole [Recipe]

So, this turned out freaking amazing! Hubs said he liked it, and well, Bubs doesn't like anything so she doesn't count! I was really surprised because I just kind of  threw all of this together hoping it wouldn't suck and I'd be stuck with a giant casserole dish of crap to eat all week. But! It didn't! So yay for me!

Here we go...

Ingredients:

• 1, 3-4lb spaghetti squash
• 6 links Sweet Italian Turkey Sausage
• 1/2 of a white onion, chopped
• 1 cup canned sliced mushrooms (or use fresh, either way)
• 1 large bag of fresh spinach
• 1 1/2 cups grated reduced fat or fat free parmesan cheese
• 1 jar Light Alfredo Sauce
• 1/2 bag, Pepperidge Farm Sage and Onion Stuffing

Directions:

1. Cook the spaghetti squash as directed here.
2. Meanwhile, heat a large skillet over medium-high heat (no need to add oil). Cut the sausage links out of their casings and crumble with fingers into skillet. Add chopped onions and mushrooms and cook until sausage is brown. Add spinach and cover until it wilts.
3. Dish spaghetti squash into casserole dish and mix alfredo sauce in until well combined.
4. Spread sausage, mushrooms, onions and spinach over top.
5. Sprinkle cheese on top and finally, cover with bread crumbs. Spray the crumbs lightly with cooking spray.
6. Bake in the oven at 375 degrees until heated through (about 15 minutes).

Makes 6 huge servings
Per serving breakdown:
Calories: 481
Total Fat: 19g
Saturated Fat: 8g
Cholesterol: 96mg
Sodium: 1928mg
Potassium: 282mg
Total Carbs: 51g
Dietary Fiber: 7g
Sugars: 11g
Protein: 27g
Vitamin A: 74%
Vitamin C: 38%
Calcium: 34%
Iron: 30%

This thing was sooooo good! Try it, I swear you will love it! I will be eating it all week, happily! :)