Sausage, Spaghetti Squah and Egg Casserole

Serves 4

Recipe Ingredients:

1/4 lb Sausage links (I used hot but Chorizo or Sweet Italian would work too)
2 cups cooked spaghetti squash
1/2 cup cheddar cheese, shredded
1/2 cup salsa verde
4 large eggs
1/4 cup chopped cilantro to garnish (optional)

To cook your spaghetti squash, pierce all over and microwave on high for 20 minutes.  Let cool for 5 minutes then cut in half, remove seeds and scoop out flesh (carefully, it will still be HOT).

Meanwhile, cook your sausage in a medium saute pan. I have found after trial and error that cooking them whole is easier than cutting them and then cooking. Perhaps this is the beginner cook in me to not know to do this from the beginning :)  

Add the squash and salsa verde and cook for 7-8 minutes, or until the liquid has evaporated. Remove from the heat and stir in the cheese.

Spread the mixture into one large, or four smaller, greased oven-proof dishes.   Make small dents in the mixture for the eggs, and break one egg carefully into each depression.  Bake in a pre-heated 375 degree (F) oven for about 18 minutes (longer if you want your yolks firm).  Remove from the oven and garnish with chopped cilantro before serving.

You can also serve with optional sour cream, avocado and more salsa verde on the side.  SO GOOD!  Hope you guys like it!

Approximate nutrition information per serving:  284 calories, 21g fat, 5.5g net carbs, 17g protein