Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats
Today was the day to use up the spaghetti squash that was sitting on the counter for 2 weeks. We were remembering the zucchini or eggplant boats we used to make many moons ago & decided this was perfect for the spaghetti squash. Spaghetti squash is always a big hit with Jack & Gary. We had all the ingredients on hand so it was a no brainer. It's really delicious and satisfying.
- 2 small spaghetti squash, cut in half lengthwise and seeds scooped out
- 1 lb chopped bulk pork
- 1/2 large sweet onion, chopped
- 2 extra-large cloves of garlic, minced
- 2 Tablespoons fennel seeds
- EVVO to drizzle over squash
- 1½ tsp dried oregano
- 1 Tablespoon garlic powder for squash
- salt & pepper to taste
- 2 bell peppers, seeded and sliced into 1/4-1/2 inches pieces (we had 1 orange & 1 yellow on hand)
- Shredded Mozzarella Cheese
- Pecorino Romano or Parmesan Cheese for garnish
- Preheat oven to 350ºF. Line a baking sheet with tin foil.
- Drizzle some EVOO over each half of squash then rub entire squash interior surface.
- Sprinkle each half with salt, pepper, oregano and garlic powder.
- Place each squash half face down on sheet and bake for 30-40 minutes depending, on squash size. Don’t over bake… squash skin should be tender but firm to touch.
- While the squash is baking, brown the sausage meat & fennel. Once browned, add the salt & pepper, onions, minced garlic, and sliced peppers. Sauté until soft and golden. Keep warm.
- When squash is done, remove from oven and let cool.
- Once the squash is cooled take 2 forks to shred the squash, being careful not to cut through the skin. Spoon sausage mixture on top of each half.
- Sprinkle with shredded mozzarella and return to oven until cheese melts.
- Top with grated cheese and serve hot.
Note: We served this dish with sautéd Kale and garlic along with an arugula & baby spinach salad with a homemade lemon/balsamic vinaigrette.