Spaghetti Squash Italiano

By Micki Brown

Serves 4

 

Category
Yields1 Serving
 2 ½ lbs spaghetti squash, cut in half lengthwise, seeds removed
 1 tbsp extra virgin olive oil
 1 lb Italian sausage (not links)
 1 bell pepper, stem and seeds removed, chopped
 ¼ cup onions, chopped
 8 oz baby bella mushrooms, sliced
 2 tsp garlic, minced
 26 oz container diced or chopped tomatoes
 ¼ cup fresh basil, coarsely chopped
 1 tsp dried 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 ½ lbs spaghetti squash, cut in half lengthwise, seeds removed
 1 tbsp extra virgin olive oil
 1 lb Italian sausage (not links)
 1 bell pepper, stem and seeds removed, chopped
 ¼ cup onions, chopped
 8 oz baby bella mushrooms, sliced
 2 tsp garlic, minced
 26 oz container diced or chopped tomatoes
 ¼ cup fresh basil, coarsely chopped
 1 tsp dried 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.

Spaghetti Squash Italiano