Do you keep coming up with ways to “healthify” your addiction to Italian foods?
Here's an additional one if need be.
- 1 spaghetti squash
- 1 lb Italian sausage (maybe mix spicy & sweet)
- 2 cups of your favorite pasta sauce (or see the simple sauce recipe below)
- 2 tablespoons fresh basil
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese (plus extra for topping)
- Olive oil
- Salt & Pepper
Roasting the squash
Pre-heat oven to 400 degrees.
Wash spaghetti squash, cut off stem and slice squash lengthwise.
Scoop out the seeds and gunk.
Brush with olive oil, season with salt and pepper, and place, cut side down, in baking dish (9×13 works well) with a little water in the bottom of the dish
As the squash cooks, you can add more water if it dries up.
Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork.
It should and will look like spaghetti noodles
While squash is roasting, brown Italian sausage (ask TBear for some) in large skillet over medium heat. Remove sausage from the pan and set aside.
Add a jar of tomato or pasta sauce to the pan and simmer. Add the sausage back into the sauce.
In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.
When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled and you’re enjoying it for dinner.
Now FILL THEM! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, (you can add extra cheese (mozza) on a layer or two!) and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Make sure you over fill them a bit. Trust me.
Turn the oven to broil and put them back in to brown up the cheesy top.