ITALIAN SAUSAGE SPAGHETTI SQUASH
Easy gluten-free dinner for the family.
Provided by Allmyhearts
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g
SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH
All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
- Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.
SPAGHETTI SQUASH & SAUSAGE EASY MEAL
I first created my son's favorite dish using homegrown squash, kielbasa and salsa. This variation uses only a few ingredients. -Pam Copeland, Taylorsville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned., When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.
Nutrition Facts : Calories 326 calories, Fat 22g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 12g protein.
STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH
This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It's the perfect dinner for a cozy night in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
- Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
- When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
- Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
- Sprinkle bread crumb mixture over squash halves, and serve.
Nutrition Facts : Calories 640, Carbohydrate 38 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 12 g, TransFat 1 g
CHEESY SPAGHETTI SQUASH WITH SAUSAGE
Spaghetti Squash is a delicious vegetable that tends to be a little on the "unknown" side. This recipe is one that my husband loves, because it has some meat in it, we eat this as a meal! Enjoy!
Provided by Leslie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Turn halves upside down in a baking pan.
- Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Heat some olive oil in a skillet.
- Add the spaghetti squash strands, garlic and crumbled sausage.
- Cook on med until for approx 5 minutes.
- Add milk and cook until heated through and liquid is absorbed.
- Transfer to a warm bowl and toss with cheeses until mixed.
- Top with salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 450.1, Fat 31, SaturatedFat 12.7, Cholesterol 69.8, Sodium 1231.3, Carbohydrate 20.5, Fiber 0.1, Sugar 0.8, Protein 23.8
SPAGHETTI SQUASH WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
- Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.
Nutrition Facts : Calories 470, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1,086 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 19 grams
SAUSAGE-STUFFED SPAGHETTI SQUASH
This sausage-stuffed spaghetti squash tastes like pizza.
Provided by Shari Jahnke-Rouse
Categories Spaghetti Squash Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
- Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
- Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
- Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
- Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.
Nutrition Facts : Calories 608.2 calories, Carbohydrate 32.9 g, Cholesterol 80.8 mg, Fat 40.1 g, Fiber 3.9 g, Protein 33.4 g, SaturatedFat 14.5 g, Sodium 2551.5 mg, Sugar 7.6 g
SPAGHETTI SQUASH WITH SAUSAGE FILLING
Categories Vegetable Bake Sauté Kid-Friendly Sausage Squash Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 7
Steps:
- Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
- Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
- Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
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