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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Spaghetti Squash Recipe

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This recipe for Baked Spaghetti Squash is from The Lambert Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium spaghetti squash
12 oz. bulk Italian sausage
1 1/2 c. sliced mushrooms
1 medium green or red sweet pepper, chopped
1/3 c. finely chopped onion
3 cloves garlic, minced
1- 4 1/4 oz. can chopped olives
1/2 tsp. dried crushed Italian seasoning
1/8 tsp. black pepper
1 1/2 c. red pasta sauce
1 1/2 c. shredded Monterey Jack, mozzarella, or Italian blend cheese
1/4 c. snipped fresh Italian parsley
Directions:
Directions:
Halve squash crosswise, remove seeds. Place cut side down in 2-qt, rectangular baking dish. Add 1/4 c. water. Cover with vented plastic wrap. Microwave on high power 13-15 min, or until squash is tender when pierced with a fork; rearrange once for even cooking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.
Preheat oven to 350º. Scrape pulp from squash (about 3 c.). Wipe out baking dish, coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake 30 min. Sprinkle with remaining cheese. Bake for 5 min or until cheese is melted. Let stand 10 min. Sprinkle with parsley.

 

 

 

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