Sausage Stuffing Stuffed Spaghetti Squash

• Gluten free

• Meat

  • 2 Italian chicken sausages, sweet raw

• Produce

  • 3 tbsp Flat-leaf parsley
  • 2 Green onions
  • 1 tbsp Marjoram, fresh
  • 1 tbsp Sage, fresh
  • 1 Spaghetti squash, small
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 4 + 1/8 tsp grated nutmeg, grated
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/4 cup Parmesan cheese, grated

Found on cookincanuck.com

Description

Ingredients

• 1 small spaghetti squash
• 2 tsp olive oil
• 2 sweet Italian chicken sausages, raw
• 1 tbsp unsalted butter (or substitute olive oil)
• 2 green onions, thinly sliced, green & white parts separated
• 3 tbsp minced flat leaf parsley
• 1 tbsp minced fresh sage
• 1 tbsp minced fresh marjoram
• 1 tsp dried thyme
• ¼ + ⅛ tsp grated nutmeg
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Directions

• Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
• Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
• Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Toss with the olive oil. Let stand at room temperature. Save the shells of the squash for stuffing later.
• Preheat the broiler.
• Set a medium nonstick skillet over medium-high heat. Lightly coat with cooking spray. Squeeze the sausage out of the casings into the skillet. Cook the sausage, breaking up with a wooden spoon, until cooked through. Transfer the sausage to a bowl lined with paper towel.
• Turn the heat to medium. In the same skillet, melt the butter. Add the white and light green parts of the green onion. Cook until starting to soften, 2 to 3 minutes.
• Add the parsley, sage, marjoram, thyme and nutmeg, and cook for 1 minute.
• Transfer the sausage and parsley mixture to the bowl with the spaghetti squash. Toss to combine. Season to taste with salt and pepper.
• Scoop the spaghetti squash mixture into the reserved shells and top each with 2 tablespoons of Parmesan cheese.
• Place the stuffed spaghetti squash onto a baking sheet and place under the broiler until the cheese is melted, 1 to 2 minutes.
• Serve.

Nutrition