Stuffed Spaghetti Squash
Contributed By: Andrea Howard of North Branch, MN
1 spaghetti squash
1 lb. Italian sausage
2 c. of your favorite spaghetti sauce
2 T. fresh basil
½ c. ricotta cheese (or cottage cheese)
½ c. shredded mozzarella cheese
(plus extra for topping)
Salt and pepper
Roasting the squash
Preheat oven to 400°. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out seeds and strands. Brush with olive oil, season with salt and pepper, and place, cut side down, in 9x13-inch baking dish with a little water in the bottom of the dish. As squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork.
While squash is roasting, brown Italian sausage in large skillet over medium heat. Drain excess grease. Add spaghetti sauce to pan and simmer.
In a bowl, combine ricotta, mozzarella, and fresh basil, set aside.
When squash is tender, remove from oven and using a fork, scrape inside squash until it looks like spaghetti. Squash remains in shell. Begin to layer, starting with meat sauce, and then cheese mixture. Repeat until squash is filled. Top with mozzarella cheese. Place under broiler for cheese to melt and brown. Yields 2-3 servings.