Spaghetti Squash With Sausage Recipes

SPAGHETTI SQUASH W/ SAUSAGE & PARMESAN

Steps:

• Preheat Oven to 375°F/190°C.
• Slice spaghetti squash in half. (You can cut lengthwise or crosswise. Both work well, crosswise will give you longer strands. Kitchen tip: Use the tip of the knife to first pierce the squash to get the cut started. Once started, you don't have to slice everything in half, just cut through the rind working around the diameter.) Scoop out the seeds and loose tidbits.
• Lightly oil the cut edge of the spaghetti squash with 1 Tablespoon of olive oil. Place cut side down on a baking sheet pan or large baking dish.
• Bake for about 45-55 minutes, or until the squash flesh separates easily into strands with a fork. (You want the "spaghetti" strands to separate from each other without overcooking and getting mushy. After 45 mintes taste test one strand of the squash to see if it cooked to your preference. Bake it for another 5-15 minutes if needed depending on the size and tenderness of the squash).
• Using a towel to hold or wait until cool enough to handle, use a fork to finish gently loosening the "spaghetti" from the shells and set aside.
• Pinch and form the sausage into 1/2-inch sized balls. Set aside.
• Heat a large skillet over medium heat. Heat remaining 1 Tablespoon of olive oil in pan, then stir in the onion and garlic. Cook until soft, about 1 minute, then add sausage. Allow to cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@ 2-3 minutes depending on heat and size of sausage).
• Stir in the the basil and then add spaghetti squash strands to the sausage. Continue cooking until spaghetti squash is heated through (usually less than a minute.)
• Remove from heat. Toss in parmesan cheese. Season with salt and pepper to taste. Garnish with optional parsley and/or red chili flakes. Serve immediately.

SPAGHETTI SQUASH & SAUSAGE EASY MEAL

Steps:

• Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned., When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.

SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
• Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
• Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

SAUSAGE-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
• Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
• Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
• Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
• Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
• Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
• Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
• Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
• Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

SPAGHETTI SQUASH WITH SAUSAGE FILLING

Steps:

• Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
• Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

CHEESY SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Turn halves upside down in a baking pan.
• Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Heat some olive oil in a skillet.
• Add the spaghetti squash strands, garlic and crumbled sausage.
• Cook on med until for approx 5 minutes.
• Add milk and cook until heated through and liquid is absorbed.
• Transfer to a warm bowl and toss with cheeses until mixed.
• Top with salt and pepper to taste.
• Enjoy!

SPAGHETTI SQUASH WITH ITALIAN SAUSAGE AND SAUTEED VEGGIES

Steps:

• Pierce squash all over with the tip of sharp knife. Put in a microwave-safe dish and microwave 15 minutes on high, or until slightly soft. Let cool 10 minutes or until cool enough to handle, then cut in half crosswise, scoop out and discard seeds. Flesh will be in long spaghetti-like strands.
• Scoop squash into large bowl and season with butter, parsley, oregano, salt, pepper and red pepper flakes. This stage alone yields a delicious side dish.
• While squash cooks and cools, make your sausage and peppers.
• Slice red bell pepper and red onion into lengthwise strips. You may need to cut the pepper strips in half to be fork-size.
• Heat 1 T olive oil in a large non-stick pan over med-high heat. Squeeze sausage out of casings in little meat balls and fry until browned and cooked through. You may need to do this in two batches depending on the size of your pan. Remove sausage and set aside to keep warm.
• Toss peppers and onions into pan. Cook until softened. You may need to add a bit more oil, or a few tablespoons of wine to deglaze the pan. When vegetables are about 2 minutes away from being done, add minced garlic to pan and heat till fragrant. Then return sausage to pan and add several handfuls of spinach. Toss to coat spinach until just wilted and sausage is reheated.
• Serve immediately over prepared squash. If you can tolerate dairy, I'm sure fresh parmesan would be great, but it was already delicious without it.

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH

Steps:

• Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
• Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
• When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
• Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
• Sprinkle bread crumb mixture over squash halves, and serve.