Sausage Spaghetti Squash with Apple Cider Glaze

• Gluten free

• Meat

  • 1 lb Italian sausage

• Produce

  • 1/2 cup Parsley
  • 2 Spaghetti squash

• Baking & Spices

  • 2 tsp Black pepper
  • 2 tsp Red pepper flakes
  • 2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Drinks

  • 2 cups Cider

• Dairy

  • 1 cup Parmesan cheese

Found on mantitlement.com

Ingredients

• 2 spaghetti squash, split in half lengthwise
• 4 tablespoons olive oil, divided
• 2 teaspoons salt, divided
• 2 teaspoons black pepper, divided
• 1 lb. Italian sausage
• 1 tablespoon olive oil
• 1 cup shredded parmesan cheese, plus and extra ½ cup for topping
• ½ cup chopped parsley
• 2 teaspoons red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups cider

Directions

• Heat the oven to 400 degrees.
• Place the 4 halves of the spaghetti squash onto a baking sheet lined with foil.
• Season the spaghetti squash halves with the salt, pepper and olive oil.
• Place cut sides down and roast for 50 minutes.
• While the squash is roasting, brown the sausage in a large skillet with 1 tablespoon of olive oil.
• Add the apple cider to a small pot and bring to a boil over medium heat. Turn the heat down to a simmer and reduce for 20 minutes, then remove from the heat.
• When the squash is done, turn over so the cut side is up and scrape the squash with a fork until all the squash is shredded.
• Place the squash in a large bowl, add the browned sausage, parmesan cheese and the reduced cider. Stir to combine and season with salt and pepper to taste.
• Divide the filling into each of the 4 squash halves, top with the remaining ¼ cup of parmesan cheese and place back in the oven for 10 minutes.
• Remove the squash from the oven and top with chopped parsley and red pepper flakes if using.