Spaghetti Squash with Italian Sausage is a terrific way to enjoy spaghetti squash. This dish is lower calorie than serving with regular pasta and just as delicious! Italian sausage bumps up the flavors and tomatoes make the sauce thick and tasty. If you're looking for healthier, lower calorie fare for the summer, this recipe is right up your alley!
1 hamburger masher to break meat up into small pieces while frying
measuring cups
measuring spoons
1 fork to remove squash from shell
Ingredients
29oz. canwhole tomatoesundrained, cut with a fork (or substitute tomato puree for a thicker sauce)
6oz. cantomato paste
15oz. canItalian diced tomatoesundrained, or regular diced tomatoes, undrained
15oz. cancrushed tomatoesundrained
1/2largeonionchopped
2oz. canmushroom stems and piecesdrained
1/2green bell pepperchopped
2clovesgarlicfinely minced
1 1/2tsp.dried parsley
3/4tsp.dried basil
3/4tsp.dried oregano
3/4tsp.fennel seed
1/2tsp.sea salt
1/4tsp.ground black pepper
2dashescrushed red pepper flakes
2bay leaves
1/2lb.lean ground beef
1/2lb.sweet Italian sausage
1largespaghetti squash
1cupParmesan cheesefor topping, if desired
Instructions
Place spaghetti squash in a large baking dish and bake at 400º for about an hour, to an hour and a half, or until cooked through.
Allow to cool.
Meanwhile, crumble ground beef and Italian sausage into a large Dutch oven.
Heat over medium heat, turning meat frequently until it is no longer pink.
Use a hamburger chopper to break the meat up into small pieces while frying.
Add onion, garlic, bell pepper and mushrooms.
Sauté a few minutes until vegetables are tender.
Add tomatoes, tomato paste, tomato puree (if using) and seasonings including the bay leaves.
Reduce heat to low; cover with lid and cook about 1 ½ hours or until bubbly and flavors have blended.
Cut spaghetti squash in half and remove pulp and seeds; discard.
Use a fork to remove the strands of spaghetti squash and place on a serving platter.
Keep warm.
Once sauce has cooked, remove bay leaves.
Serve sauce over hot, cooked spaghetti squash and garnish with Parmesan cheese.
Notes
NOTE: My spaghetti squash was pretty large. It took 1 ½ hours to cook.NOTE: You can use 16-ounces of spaghetti noodles, cooked and drained, if desired.NOTE: This is enough sauce for two spaghetti squashes.NOTE: If you want a thicker sauce, substitute tomato puree for the canned whole tomatoes.NOTE: Be sure to prick the squash with a knife or fork before baking or it can explode in your oven!