Spaghetti Squash with Sausage Filling
Serves 4
- 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
- 1 pound Whey-Good Pork Mild or Spicy Italian sausage
- 1 cup chopped green or thinly sliced roasted bell peppers
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups marinara sauce (homemade for best results)
- 1/2 cup grated Andalo cheese
Instructions
- Preheat oven to 375 degrees. Brush olive oil on flesh side of squash and place face down on oiled jellyroll pan. Bake for 45-60 minutes. Cool.
- Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
- Using fork, pull out squash strands from shells and place in bowl, leaving shells intact. Season squash to taste with salt and pepper. Spoon squash back into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.) If your shells break, spoon squash into a casserole dish. Either way, pour sausage mixture over squash and sprinkle each with ¼ cup of shredded Andalo cheese.
- Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
(via adapted from Bon Appetit September 1998 issue)
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