I seriously love spaghetti squash! Though, the first time I made it, I wasn't a real big fan. Spaghetti squash has to be cooked just right or else the "noodles" will be too crunchy (unless you like it that way). This is also why I like twice baked because it ensures that everything is cooked just right!
Ingredients!
1 or 2 Spaghetti Squash (I typically just do one at a time)
1 lb turkey sausage (this typically has a higher protein content and less fat than pork sausage)
1 medium yellow onion - cut in to small pieces. (I like to cut them in small squares)
1 Tbsp minced garlic
1/2 jar of Prego Spaghetti Sauce - Garlic & Herbs
1/2 cup mozorella cheese (possibly more or less, I don't measure this one)
1 zucchini or other veggies of your choosing (optional)
Approx. 1 Tbsp of olive oil
Salt & pepper to taste
Directions!
- Preheat oven to 400 degrees.
- Cut off the end/tip of the squash and cut the squash in half length wise (using a super sharp knife helps) and scoop out all the seeds
- Rub about 1/2 Tbsp of olive oil on the inside of the squash, season with salt and pepper to taste
- Place prepared squash on a baking sheet, cut side down (I like to line my baking sheet with aluminum foil- easier clean up later)
- Bake squash on the center rack for about 40-50 min, depending on the size of your squash. (The outside should be slightly golden and the inside easy to puncture with a fork)
- In a large skillet, brown the turkey sausage.
- Add onion and garlic until the onion begins to turn transparent (if adding zucchini, I add it here also, so it cooks long enough to get soft).
- Use a fork to scoop out the spaghetti squash and add to sausage mix. (Don't worry if you can't get it all out to the skin, it helps keep the shell nice!)
- Add mozzarella cheese to the mix - I typically do a few handfuls until it looks cheesy enough
- Add about 1/2 a jar of spaghetti sauce
- Once all combined, place back inside the spaghetti squash shells.
- Top with more mozzarella cheese and bake for an additional 15 minutes.
And that's it! I loooovvveeeee eating this with Ritz crackers right out of the shell. Seriously the best.
Cheers!
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