Stuffed Spaghetti Squash with Italian Sausage and Veggies

• Gluten free

• Meat

  • 1 lb Italian sausage, bulk

• Produce

  • 1 Basil and parsley, Fresh
  • 1 Bell pepper, large
  • 2 Garlic cloves, large
  • 1 cup Mushrooms
  • 1 Onion, medium
  • 3 lb Spaghetti squash
  • 2 cups Spinach

• Condiments

  • 2 cups Purchased marinara sauce

• Baking & Spices

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

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on peanutbutterrunner.com

Description

Directions

• Preheat oven to 400 degrees.
• Cut squash in half and scoop out the seeds. Wrap in plastic wrap and cook one at a time in the microwave on a plate until tender. Depending on your microwave, this will take anywhere from 7-12 minutes, start checking it around 6 and add a minute or two based on how its feeling. I also flipped mine halfway through cooking. Once you remove them from the microwave, poke a hole in the plastic wrap to let steam escape and let cool.
• In the meantime, heat the olive oil in a large pan and saute the sausage, peppers, mushrooms and onions together over medium-high heat until veggies are soft and sausage is browned. Add the spinach and garlic and continue to took about another minute and then remove from heat. Stir in marinara sauce and red pepper flakes.
• Use a fork to pull the squash out of the shells but leave the shells intact by leaving a little squash around the edges. Mix the squash into the sausage mix and season to taste with salt and pepper. Divide the filling between the two shells and place in a baking dish or on a baking sheet.
• If youre using cheese, sprinkle each half with 1/4 cup parm before baking. If not, put them straight in the oven. Bake uncovered for about 20 minutes or until heated through. Youll have to go longer with the cooking time if the squash has been in the fridge. To serve, cut the squash half in two and place on a plate.