Ingredients

The following ingredients have 4 Servings
  • 3 pounds spaghetti squash
  • 1/2 pound ground sweet italian sausage
  • 1 tablespoon extra virgin olive oil
  • 5 ounces fresh baby spinach, washed
  • 1 clove garlic, minced
  • 1 cup diced fire roasted tomatoes
  • 4 ounces cream cheese
  • 4 ounces shredded mozzarella cheese (I used part skim)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Start by cutting your spaghetti squash in half lengthwise and scraping out the seeds (similar to a pumpkin). Place the squash meaty side down on a baking sheet or oven safe baking dish and cook in a 400 degree F oven for approximately 45 minutes to soften. 
  • While the spaghetti squash is cooking make your filling. Heat the oil in a large skillet and brown your sausage. 
  • When the sausage is cooked through and no longer pink, add the spinach, garlic, and tomatoes and cook until the spinach has wilted; then add the cream cheese and stir until it has blended in with the sausage mixture. Remove from heat and cover until you're ready to add the squash.
  • Using a fork, scrape the squash in long front to back motion creating "spaghetti" and add the vegetable to the sausage mixture. Do this for both halves; then mix the ingredients all together. Season with salt and pepper to your liking. 
  • Finally add the mixture back into the two squash halves, top with the shredded Mozzarella cheese and place under the broiler for 3-4 minutes until the cheese has melted. Garnish with chopped basil or parsley and serve hot.