Italian Stuffed Spaghetti Squash
User Reviews
5
Italian Stuffed Spaghetti Squash
Description
This recipe starts by baking spaghetti squash halves cut side down in a water bath until the flesh turns tender and easily strands into spaghetti-like threads. The filling blends Italian turkey sausage cooked in olive oil with marinara sauce and the spaghetti squash flesh, seasoned simply with salt and pepper. After stirring and warming the mixture, it is spooned back into the squash shells and topped with shredded mozzarella cheese. Broiling briefly melts and browns the cheese for a savory topping with a bit of texture. The final garnish of chopped parsley adds a fresh herbal touch. This method creates a layered dish combining the mild, slightly nutty flavor of the squash, the savory sausage, and tangy tomato sauce with melted cheese, suitable as a comforting main or side dish.
Once cooked and cooled, leftovers can be refrigerated up to 3-4 days or frozen for 2-3 months. Reheat options include microwaving or oven heating at moderate temperature, adding extra sauce or oil if needed for moisture retention.
Ingredients
- 1 spaghetti squash halved and seeds removed, small to medium sized
- 8 ounces Italian turkey sausage casings removed, links
- 2 cups marinara sauce look for a low fat, low sugar variety, prepared
- salt to taste
- black pepper to taste
- 1 teaspoon olive oil
- 1/2 cup mozzarella cheese shredded, part-skim
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 375 degrees.
- Place the spaghetti squash halves cut side down in a rectangular baking dish. Add water to come up 1 inch in the pan.
- Bake for 40 minutes or until squash is tender.
- Using a fork, remove most of the flesh of the squash, leaving the shells behind.
- In a large pan heat the olive oil over medium-high heat. Place the turkey sausage in the pan and cook, breaking up the meat with a spatula, for 5-7 minutes or until cooked through.
- Add the marinara sauce and spaghetti squash into the pan; season to taste with salt and pepper and stir to combine.
- Cook for 3-5 minutes, stirring occasionally until the sauce is warmed through.
- Preheat the broiler. Divide the spaghetti squash mixture between the two shells and sprinkle the cheese over the tops.
- Broil for 3-5 minutes or until cheese is melted and browned. Watch carefully so that it doesn't burn!
- Sprinkle with chopped parsley and serve.
Notes
- Store baked spaghetti squash in an airtight container refrigerated up to 3-4 days.
- Freeze leftovers in labeled airtight containers for 2-3 months to preserve quality.
- Reheat portions in the microwave at medium heat or oven at 350°F for about 20 minutes; adding extra marinara or a drizzle of olive oil helps maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 78mg | 26% |
| Sodium | 2596mg | 108% |
| Potassium | 1606mg | 34% |
| Fiber | 12g | 48% |
| Sugar | 27g | 54% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 63mg | 70% |
| Calcium | 397mg | 40% |
| Iron | 15.1mg | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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