Stuffed Squash
Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 4
Ingredients:
2 spaghetti squash
1 Tbsp olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. sweet Italian sausage
1 cup low-sodium chicken broth
1 (10 oz) can diced tomatoes
1/4 cup cream
Pinch of chill powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded Mozzarella cheese, divided
2 Tbsp fresh basil, thinly sliced
2 spaghetti squash
1 Tbsp olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. sweet Italian sausage
1 cup low-sodium chicken broth
1 (10 oz) can diced tomatoes
1/4 cup cream
Pinch of chill powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded Mozzarella cheese, divided
2 Tbsp fresh basil, thinly sliced
Directions:
Preheat oven to 375
Cut squash in half, length wise.
Scoop out seeds and place cut side down on a baking sheeat.
Bake squash in the oven for 45 minutes.
Meanwhile, saute onion and garlic until fragrant, for 2 minutes.
Add sausage and cook until crumbled and lightly brown.
Add chicken broth, tomatoes, cream, chili powder, salt and pepper.
Bring to a boil, cover and simmer until spaghetti squash is done.
Remove squash from oven and scrape out strands of spaghetti with a fork.
Add squash to pan with a 1/4 cup of cheese.
Toss well until cheese is melted.
Transfer mixture into squash skins and top with cheese.
Return to oven for about 3 to 4 minutes.
Top with basil, serve and enjoy!
Preheat oven to 375
Cut squash in half, length wise.
Scoop out seeds and place cut side down on a baking sheeat.
Bake squash in the oven for 45 minutes.
Meanwhile, saute onion and garlic until fragrant, for 2 minutes.
Add sausage and cook until crumbled and lightly brown.
Add chicken broth, tomatoes, cream, chili powder, salt and pepper.
Bring to a boil, cover and simmer until spaghetti squash is done.
Remove squash from oven and scrape out strands of spaghetti with a fork.
Add squash to pan with a 1/4 cup of cheese.
Toss well until cheese is melted.
Transfer mixture into squash skins and top with cheese.
Return to oven for about 3 to 4 minutes.
Top with basil, serve and enjoy!
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