Italian Stuffed Spaghetti Squash

Make mealtime fun and a little healthier by getting creative with a vegetable. Here’s how to dress up a spaghetti squash, Italian style.

Recipe and photograph by Lauren McElwain

1 spaghetti squash
2 tablespoons olive oil
½ pound mild Italian sausage
1 large clove garlic (minced)
1 red bell pepper (chopped)
1 cup frozen kale (thawed and patted dry)
1 (15 ounce) can tomato sauce
2 teaspoons dried oregano
1 cup parmesan cheese
1 cup mozzarella cheese

Heat oven to 375°F.

Cut the spaghetti squash in half, and clean out the seeds. Drizzle with olive oil, and place face down on a cookie sheet. Roast in the oven for about 30 minutes.

Cook the Italian sausage, garlic and bell pepper in a large pan over medium heat until the meat is completely browned. Drain the excess oil with a strainer, and return to the pan.

Scrape the spaghetti squash noodles out of each half of the squash, and add to the pan with the meat mixture. Also add the kale, tomato sauce and oregano. Cook for about 5 more minutes, stirring to combine all ingredients.

Pour the meat mixture into the two halves of the spaghetti squash. Cover with the cheeses. Return to the oven on the cookie sheet, and bake for about 15 minutes. Change the oven setting to broil at the end and keeping a close watch, until cheese become browned and bubbly.

Serve immediately.

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