Ingredients

The following ingredients have 2 Servings
  • 1 small spaghetti squash
  • 2 teaspoons olive oil
  • 2 sweet Italian chicken sausages (raw)
  • 1 tablespoon unsalted butter (or substitute olive oil)
  • 2 green onions (thinly sliced, green & white parts separated)
  • 3 tablespoons minced flat leaf parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon dried thyme
  • 1/4 + 1/8 teaspoon grated nutmeg
  • salt and pepper (to taste)
  • 1/4 cup grated Parmesan cheese

Instruction

  • Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
  • Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
  • Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Toss with the olive oil. Let stand at room temperature. Save the shells of the squash for stuffing later.
  • Preheat the broiler.
  • Set a medium nonstick skillet over medium-high heat. Lightly coat with cooking spray. Squeeze the sausage out of the casings into the skillet. Cook the sausage, breaking up with a wooden spoon, until cooked through. Transfer the sausage to a bowl lined with paper towel.
  • Turn the heat to medium. In the same skillet, melt the butter. Add the white and light green parts of the green onion. Cook until starting to soften, 2 to 3 minutes.
  • Add the parsley, sage, marjoram, thyme and nutmeg, and cook for 1 minute.
  • Transfer the sausage and parsley mixture to the bowl with the spaghetti squash. Toss to combine. Season to taste with salt and pepper.
  • Scoop the spaghetti squash mixture into the reserved shells and top each with 2 tablespoons of Parmesan cheese.
  • Place the stuffed spaghetti squash onto a baking sheet and place under the broiler until the cheese is melted, 1 to 2 minutes.
  • Serve.