2 ½lbsspaghetti squash, cut in half lengthwise, seeds removed
1tbspextra virgin olive oil
1lbItalian sausage (not links)
1bell pepper, stem and seeds removed, chopped
¼cuponions, chopped
8ozbaby bella mushrooms, sliced
2tspgarlic, minced
26ozcontainer diced or chopped tomatoes
¼cupfresh basil, coarsely chopped
1tspdried oregano
Sea salt to taste
Black pepper to taste
Parmesan cheese to taste (optional)
1
Preheat oven to 375 degrees F
2
Place squash, cut side down, in a baking pan with about 1 inch of water.
3
Place in oven and bake for 60-90 minutes or until the squash becomes tender. Remove from oven and remove flesh from the skin with a fork – it will come out in spaghetti-like strands
4
While the squash is baking, prepare the sauce.
5
In a large skillet or sauté pan, heat the olive oil over medium heat.
6
Add the sausage, peppers and onion and cook until the sausage is cooked through and the vegetables are becoming tender.
7
Add the garlic and cook about 1 minute.
8
Add the tomatoes, mushrooms, basil, oregano, salt and pepper and bring to a simmer.
9
Continue simmering, covered, over medium-low heat for 45-60 minutes, stirring occasionally.
10
To serve, place desired amount of squash on a plate, smother with sauce, top with parmesan.
Note: To make this a tasty vegetarian dish, omit the Italian sausage and double or triple up on the mushrooms.
Ingredients
2 ½lbsspaghetti squash, cut in half lengthwise, seeds removed
1tbspextra virgin olive oil
1lbItalian sausage (not links)
1bell pepper, stem and seeds removed, chopped
¼cuponions, chopped
8ozbaby bella mushrooms, sliced
2tspgarlic, minced
26ozcontainer diced or chopped tomatoes
¼cupfresh basil, coarsely chopped
1tspdried oregano
Sea salt to taste
Black pepper to taste
Parmesan cheese to taste (optional)
Directions
1
Preheat oven to 375 degrees F
2
Place squash, cut side down, in a baking pan with about 1 inch of water.
3
Place in oven and bake for 60-90 minutes or until the squash becomes tender. Remove from oven and remove flesh from the skin with a fork – it will come out in spaghetti-like strands
4
While the squash is baking, prepare the sauce.
5
In a large skillet or sauté pan, heat the olive oil over medium heat.
6
Add the sausage, peppers and onion and cook until the sausage is cooked through and the vegetables are becoming tender.
7
Add the garlic and cook about 1 minute.
8
Add the tomatoes, mushrooms, basil, oregano, salt and pepper and bring to a simmer.
9
Continue simmering, covered, over medium-low heat for 45-60 minutes, stirring occasionally.
10
To serve, place desired amount of squash on a plate, smother with sauce, top with parmesan.
Note: To make this a tasty vegetarian dish, omit the Italian sausage and double or triple up on the mushrooms.
