Description
Stuffed Spaghetti Squash with Sausage & Veggies
Ingredients
2 medium spaghetti squashes
1 lb Italian sausage (crumbled)
1 cup kale (chopped)
1/2 cup red bell pepper (diced)
1 small onion (diced)
2 garlic cloves (minced)
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper (to taste)
Fresh rosemary or thyme (for garnish)
Directions
Preheat oven: Set oven to 400°F (200°C).
Prepare the squash: Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Cook the sausage filling: In a large skillet, heat olive oil over medium heat. Add crumbled sausage and cook until browned. Add onion, garlic, bell pepper, and kale. Sauté for 3-5 minutes until veggies are softened. Stir in Italian seasoning, salt, and pepper.
Scrape the squash: Once roasted, use a fork to scrape the inside of the squash to create spaghetti-like strands. Leave the strands in the shell.
Assemble and bake: Divide the sausage and veggie mixture evenly between the squash halves. Sprinkle mozzarella and Parmesan cheese on top. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh rosemary or thyme and serve hot for a cozy, hearty meal!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 450 kcal per serving
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