Stuffed Spaghetti Squash (Print Version)
# Ingredients:
→ To prepare the spaghetti squash
01 -
1 small spaghetti squash weighing around 1.5–2 pounds
02 -
A light spritz of coconut oil
03 -
Sea salt to preference
→ For the stuffing
04 -
1 tablespoon of butter
05 -
2 tablespoons of yellow onion, finely diced and peeled
06 -
1 pound of ground Italian sausage (mild, not in casings)
07 -
2 garlic cloves that are smashed
08 -
1 cup of tomato sauce
09 -
1/2 cup of heavy cream
10 -
1/4 teaspoon of dried oregano
11 -
1/2 teaspoon of dried basil
12 -
1/8 teaspoon of optional red pepper flakes
13 -
Black pepper to taste (about 1/4 teaspoon)
14 -
Sea salt to taste (around 1/4 teaspoon)
→ For topping and assembly
15 -
1/4 cup of shredded mozzarella cheese
16 -
2 tablespoons of finely grated parmesan cheese
# Instructions:
01 -
Turn the oven on to 350º Fahrenheit. Slice the squash lengthwise and use a spoon to remove the seeds.
02 -
Spray some coconut oil on the squash cuts and sprinkle with salt. Lay them cut-side down on a baking sheet. Bake for 35 to 40 minutes, depending on how soft you'd like it. In my oven, 35 minutes makes it firmer, while 40 minutes makes it softer. Check by poking with a fork; it should slide in without resistance. Once it’s done, take it out of the oven.
03 -
While the squash is in the oven, start cooking the filling. Put a large pan over medium-high heat and melt the butter. Once the bubbling stops, toss in the onion.
04 -
Let the onion cook, stirring every now and then, until it softens and just starts getting some color. Add the sausage and stir occasionally until it browns completely. Drain off any leftover fat.
05 -
Add the garlic and cook for another minute. Then pour in the tomato sauce and heavy cream. Toss in the basil, oregano, pepper flakes, black pepper, and salt. Stir everything together and cook till the sauce thickens. Adjust the seasoning to taste and set aside.
06 -
Once the squash is cooked and cool enough to handle, adjust the oven to 400º Fahrenheit. Flip the squash halves over so the cut side is facing up on the baking sheet.
07 -
Spoon the sausage filling into the squash halves. Sprinkle each with parmesan and mozzarella cheese. Pop them back into the oven for 5 minutes or until the cheese is gooey and melted. To serve, you can either split each half into thirds or scoop the insides out along with the filling. Enjoy!
# Notes:
01 -
Perfect if you’re eating low-carb, grain-free, ketogenic, diabetic, or Banting
02 -
For firmer squash, bake 35 minutes; for softer, go for 40 minutes
03 -
You can either serve it by slicing up the halves or scooping out the insides