Italian Stuffed Spaghetti Squash

By Tufgrlz

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon extra virgin olive oil
• 1 pound fresh Italian chicken sausage
• 1/2 cup bell pepper, diced (green and yellow)
• 1/2 cup onion, diced
• 1/4 cup red cherry pepper, minced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/4 cup Parmesan cheese, freshly grated

Details

Adapted from mykitchenaddiction.com

Preparation

Step 1

Preheat the oven to 375°F.

Cut the two ends off of the spaghetti squash, and cut in half lengthwise. Scoop out the seeds and discard. Place the squash halves cut side down in a large glass baking dish. Cover with plastic wrap and microwave for 5 – 7 minutes, until soft. Remove from the microwave, and use a fork to scrape out the insides of the squash, forming spaghetti-like strands. Transfer the squash strands to a bowl, and return the squash halves to the glass baking dish.

Meanwhile, heat the olive oil in a skillet over medium heat. Remove the casings from the sausage, and brown in the skillet, breaking up the sausage as it cooks. Once the sausage is browned, add the peppers, onion, and garlic. Continue to cook for an additional 4-5 minutes, until the vegetables are tender.

Add the reserved squash strands and the cup of marinara sauce. Stir to combine with the sausage mixture, and cook for a few minutes until the mixture comes together and there is no excess moisture in the pan.

Fill each of the squash halves with the sausage mixture, and top with the grated Parmesan cheese. Bake for 20 minutes, until the filling is hot and the cheese is melted and golden. Serve immediately.