Italian Spaghetti Squashers
Italian Spaghetti Squashers
We wanted to make something to celebrate our first fruiting patio plant. Our first little red tomato.
These ended up being so delicious, and pretty hands off!
Just split the squash in half lengthwise so you have two boats. Sprinkle on some avocado oil (please no canola!), and roast in the oven for about 40 min (flat side down onto the pan so it gets a nice char). While it bakes, heat up the garlic, tomato sauce and sausages, and anything else you want to throw in.
For the toppings, I just bought a sugar-free tomato sauce (my single tomato wasn’t quite enough), some Italian sausages from a store that I trust (no hormones, etc), and threw on some herbs and cheese. You could go for a nut cheese to sprinkle on top, maybe some garlic and mushrooms, but the chopping of the squash into two may be the hardest thing.
Pull the squashers out of the oven, break up the little tendrils with a fork, and add in the toppings. Sprinkle on some of the herbs and cheese on top, and broil for a couple minutes for this hot, cheesy red mess of a plate. They make for amazing leftovers too, if you have anything left!
2 large spaghetti squash, halved
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/2 lb. Italian sausage, casings removed
1/2 c. tomato sauce
1 c. shredded mozzarella
herbs
DIRECTIONS
Preheat oven to 400°. On a large baking sheet, rub insides of spaghetti squash with olive oil and season generously with salt and pepper.
Bake until tender, 55 minutes to 1 hour. Remove from oven and heat broiler.
Once cool enough to handle, shred spaghetti squash with a fork.
Meanwhile, in a large skillet over medium-high heat, cook sausage until browned.
Divide tomato sauce and sausage among halves and top with cheese.
Broil until cheese is browned and squash warmed through, 4 to 5 minutes. Serve hot.
