Servings: 6-8

Ingredients

• 2 medium spaghetti squash
• 1 large sweet onion, diced
• 3 cloves garlic
• 2 Tablespoons EVOO (to sauté onion & garlic)
• Drizzle of EVOO
• 2 lbs  Neeses Country Style Hot Sausage  (any type bulk sausage can be substituted i.e. Italian hot or sweet)
• 2 15 ounce cans Hunt’s tomato sauce (or any prepared sauce)
• salt & pepper to taste
• pinch of oregano, dried (on each squash)
• shredded Sargento cheddar† cheese to sprinkle on top
• 1 red bell pepper, cut into narrow strips
• 1 yellow or green bell pepper, cut into narrow strips
• 1/4 cup fresh parsley for garnish, chopped

Instructions

1. Cut the squash in half lenghtwise & scoop out seeds with a spoon.
2. Drizzle EVOO over squash, then sprinkle with salt, pepper, and oregeno.
3. Lay squash face down in a large baking sheet then bake at 350ºF for 45 minutes or until tender.  Remove from oven & let cool.
4. In a large skillet sauté the onion & garlic in 2 tablespoons of EVOO until translucent.
5. Add the sausage & peppers, turning & breaking up the sausage until cooked.
6. Drain the sausage mixture and set aside. Wipe out the excess oil/fat from skillet.
7. Return sausage mixture to the skillet & add the Hunt’s tomato sauce then simmer uncovered for 5-10 minutes.
8. Scrape out squash with a fork to form “spaghetti strands”
9. Add the cooked spaghetti strands to the sausage mixture , stir well and top with shredded cheddar cheese.
10. Garnish with chopped parsley.

† Cheese Variations – you can substitute any shredded cheese of your choice in place of the cheddar i.e. mozzarella, swiss, gruyere, pepper jack, etc.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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FYI – we had just enough left over spaghetti squash to use as a side dish so I broiled a pre-cooked Kielbasa and added a green salad. My husband loved it & wanted more!

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