Sausage Stuffed Spaghetti Squash

• Gluten free

• Meat

  • 1/2 lb Sausage, ground

• Produce

  • 3 Garlic cloves
  • 4 Green onions
  • 1/4 cup Parsley
  • 2 Spaghetti squash, small
  • 2 Tomatoes, medium

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Spices, dried

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/3 cup Parmesan cheese

Found on whatsinthepan.com

Ingredients

• 2 small spaghetti squash, halved lengthwise
• 2 tbsp olive oil for baking squash
• 1 tsp salt
• 1 tsp pepper
• 1/2 pound ground sausage
• 1 tbsp olive oil, for cooking sausage
• 2 medium tomatoes, cubed
• 4 green onions, chopped
• 3 garlic cloves, minced
• 1/4 cup chopped parsley
• 1 tsp dried spices (thyme, rosemary, oregano)
• 1/3 cup parmesan cheese

Directions

• Preheat oven to 400 degrees F. On a large baking sheet, rub insides of spaghetti squash with 2 tablespoons of olive oil and season with salt and pepper Place halves, cut sides down, in a baking dish. Bake for 50 minutes.
• Meanwhile, for filling, cook sausage, garlic, parsley and spices on the stove top with a little bit of olive oil for 10 minutes until sausage is fully cooked. Add green onions, tomatoes, and continue cooking for 5 more minutes. When ready, set aside.
• Once squash is cooked and cool enough to handle, use a fork to carefully rake up pulp to separate it into strands, leaving the strands in the shells. Place squash halves on a baking sheet and spoon the filling into squash shells. Sprinkle with Parmesan cheese
• Bake for 20 minutes at 375 degrees F until filling is heated through and cheese is melted