Talley Farms Fresh Harvest

Vegetarian

Winter Squash, Spaghetti

From Lisa Loogman

Ingredients

1 Spaghetti Squash                                                                                    
1 onion, diced
2 cloves garlic, minced                                                                              
 1 jar Classico Spaghetti Sauce -Tomato and Basil
1 red or green bell pepper      
Mozzarella cheese
1 package of Italian sausage (substitute ground turkey for healthier option)        
Olive oil
 

Directions

Preheat oven to 450 degrees.
Cut the spaghetti squash in half (use similar motion to carving a pumpkin), scoop out seeds from the center and throw away. Rub olive oil all over the inside of the squash, line a large oven tray with aluminum foil and rub a little olive oil over this. Place the spaghetti squash into the tray face down and place in the oven for 40 – 50 minutes.
While the spaghetti squash is cooking, mince the garlic cloves, dice the onion, and chop up the peppers. Sauté this in a skillet with a little olive oil until browned. In another skillet cook the Italian sausage. Combine meat and veggies when both are cooked and keep warm.
Remove squash from oven and let cool 10 minutes. Meanwhile, pour jar of spaghetti sauce into large sauce pan and simmer, add meat/veggie mix to this. Stir occasionally.
When squash is cool, flip it over and using a fork or two shred the inside of the squash away from the skin. Transfer the loose strands to a large bowl and keep shredding, you will get a lot of spaghetti squash and should be able to scrap all the way to the skin.
Serve just like spaghetti! Squash on the bottom, ladle the sauce/meat mixture over the top and sprinkle some mozzarella cheese over that. Enjoy!
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