Italian Stuffed Spaghetti Squash

I really love spaghetti squash.  It is super easy to make and really versatile.  It is a great alternative to pasta when you’re trying to eat a little bit healthier.  The trouble comes in when I’m trying to get my husband to eat it… He eats pretty much anything I make, but I don’t want him to be hungry right after we eat and sometimes spaghetti squash isn’t super filling on its own.  Here is what I did to solve that problem.  Stuffed spaghetti squash.

Meat is the answer.  By filling spaghetti squash with sausage, sauce and cheese, a really delicious and filling meat is created.

I love the idea of this recipe too because you can switch out the filling for some many different options.  Buffalo chicken is next on my list.  Let me know if you’re interested in that recipe!

Ingredients:

1 medium or large spaghetti squash

1 lb ground Italian sausage – I used hot Italian sausage

1 10 0z can of tomato sauce

small onion, chopped

1 tsp minced garlic

1/2 cup shredded mozzarella cheese

1/2 tsp red pepper flakes

Salt & pepper

Preheat your oven to 375 degrees.  While it heats, cut the squash in half lengthwise.  Place the halves cut side down on a foil lined baking sheet.  I like to add about 1/4 cup of water on the baking sheet so the squash steams while it bakes.  That just help it cook a little bit faster.  Bake for approximately 30 minutes or until the squash is fork tender.

While the squash bakes, cook the sausage in a large skillet.  Once cooked, drain the fat and add in the garlic and onion.  Sautee for another 5 minutes.  Pour in the tomato sauce, red pepper flakes and salt and pepper.  Stir everything together.

Carefully remove the squash from the oven and remove the seeds.  Throw the seeds away and use a fork to scoop out the squash.  It should easily shred into spaghetti-like pieces.  Be careful not to tear through the skin of the squash because you’ll use it as the bowl.

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Mix the squash together with the meat and sauce mixture.  Scoop half into each of the squash “bowls”.  Top each bowl with shredded cheese.

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At this point, I covered the dish with foil and put it in the fridge to cook the next day.  When you’re ready to cook, remove the foil and bake at 375 degrees for 30-40 minutes or until the center is warm.

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This can easily be a complete meal on its own or you can serve with some crispy garlic bread.  Enjoy!

 

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