Friday, November 27, 2015

Sausage and Pepper Stuffed Spaghetti Squash

I've made several different types of stuffed spaghetti sauce since they came into season. This has been our favorite. I made this recipe vegan. I also reduced it to only feed 2 people. Use the marinara sauce from my previous post.
  • 1 medium spaghetti squash, cut in half and seeded
  • 1/4 cup water
  • salt and pepper to taste
  • 1/2 package Tofurky Italian Sausage, cut into half moons
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, chopped
  • 1 cup Marinara Sauce (not pictured)
  • 2/3 cup Daiya mozzarella shreds

Brush the insides of the squash with oil. Season with salt and pepper and roast skin side up on aluminum foil covered cookie sheet at 400F for about 30 minutes.

While the squash cooks brown the sausage half-moons in a non-stick skillet. Set aside. Using the same skillet add water to pan and steam the onion about 5-7 minutes.

Add the red pepper and cook another 2-3 minutes.

Toss in the garlic and cook about 1 minute.

Add the sausage and marinara sauce to the pan. Cook until heated through.

Once the squash are ready use a fork and fluff up the threads.

Top the squash with the sausage marinara sauce.

Sprinkle cheese over the sauce.

Bake 10-15 minutes until cheese is melted and sauce is very hot.  Or you can place under a broiler for 2-3  minutes until cheese has melted.

Serve at once with your favorite wine.


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