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Baked Spaghetti Squash

  • 1 medium Spaghetti Squash (2 1/4 lb.)
  • 12 oz. Bulk Italian sausage
  • 1 1/2 cups Sliced fresh mushrooms
  • 1 medium Green or red sweet pepper, chopped
  • 1/3 cup Finely chopped onion
  • 3 cloves Garlic, minced
  • 1 - 4 1/4 oz. can Chopped pitted ripe olives (optional)
  • 1/2 tsp. Dried Italian seasoning, crushed
  • 1 1/2 cups Red Pasta Sauce
  • 1 1/2 cups Shredded Monterey Jack, Mozzarella, or Italian blend cheese
  • 1/4 cup Snipped fresh Italian parsley

Halve squash crosswise; remove seeds.  Place cut sides down in 2-quart rectangular baking dish.  Add 1/4 cup water.  Cover with vented plastic wrap.  Micro cook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking.  In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage.  Drain off fat.

Preheat over to 350° F.  Scrape pulp from squash (about 3 cups).  Wipe out baking dish; coat with nonstick cooking spray.  Spread half the squash in dish.  Add half the sausage mixture and half the olives.  Sprinkle with seasoning and 1/8 tsp. black pepper.  Top with half the sauce and half the cheese.  Top with remaining squash, sausage, olives, and sauce.  Bake for 30 minutes.  Sprinkle with remaining cheese.  Bake for 5 minutes or until cheese is melted.  let stand 10 minutes.  Sprinkle with parsley.  Makes 6 Servings

Prep Time:  30 minutes   Cook time:  13 minutes    Bake time:  35 minutes

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