Ingredients

The following ingredients have 4 Servings
  • 2 spaghetti squash
  • 2 T olive oil (divided)
  • 1 sweet onion (diced)
  • 3 garlic cloves (diced)
  • 3 shallots (sliced)
  • 2 zucchini (diced)
  • 3 celery ribs (diced)
  • 1 red bell pepper (diced)
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1 pound ground Italian sausage
  • 2 C jarred marinara or My Favorite Marinara
  • 16 oz fresh mozzarella
  • 1/4 C parsley (freshly chopped)
  • 3 basil leaves (torn)

Instruction

  • Preheat oven to 350.
  • Lightly coat the skin of the spaghetti squash with 1 T olive oil. Place on a baking sheet (whole) and cook 1-1 1/2 hours depending on the size. When skin can be pierced easily they're done. Set aside to cool.
  • While squash is roasting, heat 1 T olive oil in a large non stick skillet over medium heat. Add onion and shallot, cook until just softening (about 4 min). Add garlic and cook 1 minute more. Add zucchini, celery, bell pepper, salt and pepper. Cook until veggies are just about soft, stirring occasionally. Put cooked veggie mix in large bowl.
  • Return skillet to medium heat and add sausage pan. Brown sausage. Drain if necessary. Add sausage to bowl with vegetables.
  • When spaghetti squash is cool enough to handle cut in half lengthwise and remove the seeds (using a spoon is easiest). Scoop "spaghetti" strands into the same bowl as the sausage and vegetables. Keep the squash shell intact.
  • Add 2 C marinara to bowl and stir well to combine.
  • Spoon mixture into squash shells and top with thick slices of mozzarella.
  • Return to the oven and bake 10-15 minutes until cheese is melted.
  • Top each squash with parsley and basil.