Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
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Ingredients
- 1 spaghetti squash
- 1lb Italian sausage (sweet or spicy)
- 2c pasta sauce
- 2 tbsp fresh basil
- ½c ricotta cheese
- ½c shredded mozzarella
- olive oil
- salt
- pepper
Instructions
- Preheat the oven to 400.
- Pierce the spaghetti squash with a fork and microwave for 3-5 minutes. This is going to allow it to be softer and easier to cut.
- Cut the top and bottom off of the squash and slice in half lengthwise. Scoop out the pulp and seeds.
- Brush with olive oil, salt, and pepper and roast face up on a foil lined baking sheet for 50 minutes or until the flesh is easy to scoop out.
- While the squash is roasting, brown the sausage in a skillet over medium heat. Remove the sausage from the pan and set aside
- Add the pasta sauce to the skillet and simmer for 2 minutes. Then add sausage back.
- In a separate bowl, combine the ricotta, mozzarella, and basil. Set aside.
- When the squash is tender, remove from the oven and allow to cool for a few minutes. Then use a fork to remove the flesh from the squash halves and into the skillet with the sauce and sausage. Stir to incorporate.
- Now fill the empty squash halves in layers - one layer of squash/meat/sauce alternating with one layer of cheese. Repeat until you have filled each half of the squash with the filling mixture. Top with a little mozzarella cheese.
- Turn the oven to broil and place the filled squash halves under the broiler for 5 minutes or until the cheese is golden brown.
