Sausage & Pesto Spaghetti Squash Pie

This weeknight meal isn’t quick, but if you can plan ahead a little & get it prepped ahead of time, you can throw it in the oven when you get home from work. Adapted from this recipe, you can make this with pretty much any sauce/meat replacements.

Sausage & Pesto Spaghetti Squash Pie

INGREDIENTS
- 1 spaghetti squash
- olive oil
- 1 lb sausage (*you can use any meat here as substitute: meatballs, chicken, ground beef/turkey/chicken)
- 1 onion, diced
- 2 cups pesto (*store bought, or click here for my simple vegan pesto recipe)
- 3 eggs
- salt & pepper
KITCHEN TOOLS NEEDED
- baking sheet (to roast spaghetti squash)
- medium sized pan (to cook sausage/onions)
- casserole dish (to bake pie)

DIRECTIONS
- ROAST SPAGHETTI SQUASH
  - Preheat oven to 400 degrees
  - Cut spaghetti squash lengthwise, remove seeds *microwaving the squash for 5min softens it and makes it easier to cut
  - Rub insides of squash with olive oil and sprinkle with salt & pepper
  - Place squash on baking sheet, cut side down
  - Bake for 45min
  - Let cool, and remove squash from skins. Place in casserole dish.
- COOK SAUSAGE & ONION
  - In your medium pan, heat some olive oil
  - Saute diced tomatoes for 4-5min until soft
  - Remove sausage from casings and cook until done (*you can also grill the sausage, or cook however you’d like)
- MIX TOGETHER PIE
  - In your casserole dish– mix together squash, eggs, sausage/onion mix, pesto, salt & pepper
- BAKE PIE
  - Place pie in oven and bake for about 45min, until eggs are “set”