Spaghetti Squah-sagna Recipe
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Ingredients: |
Ingredients: 1 large spaghetti squash
1/2 pound kielbasa
1 onion, diced
3 cloves garlic, minced
3 cups fresh spinach, chopped
4 cups chunky tomato sauce
6 ounces mozzarella cheese, shredded
1 ounce parmigiano-reggiano cheese, freshly grated
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Directions: |
Directions:1. Preheat the oven to 375°. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
2. Cut the ends off the spaghetti squash and cut in half lengthwise. Scoop out seeds and drizzle with olive oil. Lay cut side down in oven safe dish. Bake 35-45 minutes until tender. Remove, wait until cool and use a fork to scrape out the insides. Set aside.
3. Meanwhile, brown the kielbasa in a skillet over medium heat. Once the kielbasa is cooked through, add the onions and garlic. Saute until the onions are soft and translucent. Add the spinach and saute for just a minute or two, until the spinach has wilted into the sausage mixture. Remove from the heat.
4. Line the bottom of the prepared baking dish with a layer of squash, using about half of the squash. Top with half of the tomato sauce.
5. Spread the sausage mixture in a layer over the tomato sauce. Sprinkle with half of the mozzarella and parmigiano-reggiano cheeses.
6. Continue to add layers, using the rest of the spaghetti squash, tomato sauce, and finally cheeses.
7. Bake uncovered for 30 minutes then broil for 2-3 minutes until the top is golden brown. Allow to set 10-15 minutes before serving. |
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Personal
Notes: I recommend adding bacon--real bacon. Also, the original recipe asks for sweet italian sausage which you can definitely do, but let's face it, kielbasa is better.
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