Thursday, November 17, 2022

Shindig Spaghetti Bake

Shindig Spaghetti Bake

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray. 
  2. With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. I like to rub a little Italian oil on the squash if I have it.  Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily. (I use my sawzall to cut it. Works like a dream.)
  3. While that is cooking, brown a package of sausage.  We like Jimmy Dean pork sausage if we don't have ranch raised. 
  4. Remove squash from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
  5. Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. (I like onion, garlic, Italian vibes) Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese. (I use the shredded Italian blend cheese)
  6. Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell. (or a baking dish if you are trying to hide it is squash.)

Grocery List:

Spaghetti Squash
Package Sausage
Jar Spaghetti Sauce
Italian Cheese
Prefferred sesonings
Oil and or butter

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