Stuffed Spaghetti Squash
Ingredients
The spaghetti squash
-
4
small
spaghetti squash
-
1-2
teaspoons
extra virgin olive oil
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
The filling
-
1
tablespoon
extra virgin olive oil
-
9
ounces
sliced vegetarian Italian sausage
-
1
medium
red bell pepper, diced
-
1
small
sweet yellow onion, diced
-
¼
teaspoon
salt
-
3
cloves
garlic, minced
-
1
tablespoon
balsamic vinegar
-
24
ounces
marinara sauce
-
1
cup
shredded mozzarella cheese
-
chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half from stem to base and remove seeds and stringy bits.
- Drizzle olive oil on each half and sprinkle with salt and pepper.
- Place cut side up on a baking sheet and roast for 35-40 minutes until the inside shreds easily.
- In a skillet, heat olive oil and sauté the veggie sausage, diced pepper, and onion until softened.
- Add minced garlic and cook until aromatic.
- Deglaze with balsamic vinegar and add marinara sauce, simmering until the squash is ready.
- Stir in the shredded spaghetti squash and distribute filling into each squash half.
- Top with mozzarella cheese and return to the oven at 350°F for 5-10 minutes until cheese melts.
- Optionally, broil for a minute for a bubbly topping and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
618
Total fat
21g
Total carbohydrates
90g
Total protein
28g
Sodium
1871mg
Cholesterol
22mg
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