If you are looking for something different to do with your winter
squash, look no further than this recipe. It is delicious, filling, and simple
to make. Plus, the leftovers taste just as great. Comfort food seekers will
love this one!
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 pound Italian sausage (spicy or sweet), removed from casing
- 2 cups sliced bell peppers
- 1 cup diced onions
- 3 cloves of garlic, minced
- 2 tsp Italian seasoning
- 1 (24oz) jar tomato or spaghetti sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees and line a rimmed baking sheet with foil
- Pierce spaghetti squash all over with a fork and place in the microwave for 5 minutes (this will help soften the squash so that it's easier to cut)
- Remove from the microwave and carefully cut in half lengthwise and scoop out the seeds/pulp
- Drizzle each half with olive oil and season with salt and pepper
- Roast for 1 hour or until the flesh will shred when scraped with a fork
- While the squash is cooking, heat a large skillet over medium high heat. Add the sausage and cook until it begins to brown
- Add the peppers and onions and continue to cook until sausage is fully brown and the vegetables are soft
- Add garlic and Italian seasoning
- Pour in tomato sauce and simmer until a nice thick sauce forms
- Once the squash is fully cooked, remove from the oven and let cool for a few minutes. Then scrape the flesh out of each half and add it to the skillet with the sausage, peppers, and onions. Stir to incorporate everything evenly
- Using the empty squash halves, fill each one with the squash/sausage/veggie mixture
- Top with cheese and place under the broiler for 5 minutes or until the cheese is brown and bubbly
