Sometimes the best-tasting dishes end up being thrown together with what you have on hand or from ingredients needing to be used up in the fridge. I had bought a spaghetti squash on sale and had a purpose for it a few weeks ago that never transpired. The other day I decided to take some sausage I had just bought, and add in a few veggies in the fridge that needed to be used. I surprised myself with how much I enjoyed this simple dish. I had inhaled most of it before I realized I was going to need a picture for this post, so unfortunately I don’t have a photo of the finished product. You will have to visualize a cheesy, spicy, somewhat nutritious dish of steaming forkfuls of goodness served up in its own baking bowl all on your own. 🙂
Due to my dairy allergy, I used some brazil nut cheese I had made, shredded, and froze, but I think this would be really nice with some mozzarella for you dairy lovers. Enjoy!
Sausage Stuffed Spaghetti Squash
1 medium spaghetti squash
1 tsp oil
2 hot Italian sausages, removed from casing
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/3 cup tomato paste
2 tsp oregano
1 cup shredded cheese
Preheat oven to 400 F/ 200 C. Cut spaghetti squash lengthwise and scoop out seeds. Using a fork, poke a few holes into the sides and bottom, place on a baking sheet cut side up, and drizzle with oil. Bake for about 50 minutes.
In a medium frying pan, cook the sausage filling over medium heat until it is mostly done. Add the chopped vegetables and cook for about 5 minutes, then turn down the heat to low. Add the tomato paste and oregano. Let the flavours simmer together for about 15 minutes.
When the spaghetti squash is fork-tender, loosen up the sides and bottom with a fork to make the “spaghetti” and add in the sausage mixture to each half. Top with the cheese and place back in the oven for 10-15 minutes, until the cheese is bubbly and golden.