Ingredients
- 1 small/medium Spaghetti Squash
- 1/4 cup Water
- 1/2 Yellow Onion, diced
- 2 Green Onions, diced
- 1/2 cup Cooked Sausage, Crumbles
- 1/2 cup Ricotta Cheese
- 2 Tablespoons Parmesan Cheese (plus another Tablespoon or so for sprinkling on top)
- 1/2 teaspoon Italian Blend Seasonings (Garlic, Basil, Oregano, Red Pepper)
- 1 Teaspoon Oregano
Preparation
Step 1
Half and deseed the spaghetti squash. Place open end down on a Pyrex baking dish, pour 1/4 cup of water in dish. Cover with foil. Bake in a 400 degree oven for about 40 minutes. You want a fork to insert easily. Allow to cool slightly. Use two forks to shred the flesh of the cooked squash into "spaghetti." remove as much of the squash as possible leaving the hollowed out skins. In a clean dish towel squeeze the squash to remove any excess water. Place in a bowl. Set aside.
Saute onions till golden. Add sausage and seasonings. Cook for a couple of minutes till sausage is warmed through. I used those Jimmy Dean Cooked Sausage Crumbles. You could certainly saute some sausage meat or use leftover BBQ sausages chopped up. If you are not a sausage fan you could use turkey or beef but I'd toss in some fennel or something to give it a "sausage flavor." Mix ricotta, onions, sausage, 2 Tablespoons of Parmesan cheese and seasonings till well combined. Fold this mixture into the squash until they are thoroughly combined. Spoon everything back into the hollowed squash skins. Sprinkle with a little more Parmesan and bake at 350 for 30 minutes.