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| Italian Sausage Spaghetti Squash |
"Easy gluten-free dinner for the family."
Ingredients :
- 1 (3 pound) spaghetti squash, halved and seeded
- 1 pound ground Italian sausage
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 small carrot, chopped
- 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
- 1 1/2 cups chicken broth
- 1/2 (6 ounce) can tomato paste
- 3 cloves garlic, pressed
- 1 cup shredded mozzarella cheese
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 2H |
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- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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