ITALIAN SAUSAGE SPAGHETTI SQUASH

Italian Sausage Spaghetti Squash image

Provided by Kitchen Crew

Categories Beef

Time 1h30m

Number Of Ingredients 10

1 3-4 pound spaghetti squash, cut in half
2 Tbsp olive oil
1/2 tsp Kosher salt
2 pinch black pepper
1 can(s) (or jar) garlic and herb pasta sauce, 24 oz.
1/2 lb lean ground beef
2 links raw hot Italian sausage (removed from their casings)
1 c chopped zucchini
1 pkg sliced button mushrooms, 8 oz.
1 1/2 c freshly grated Parmesan (separated)

Steps:

1. Preheat oven to 400 degrees. Cut open a spaghetti squash and remove seeds.
2. Place halves on a cookie sheet. Brush the inside with olive oil.
3. Sprinkle with salt and pepper.
4. Turn them face down in the pan and bake for 40 to 45 minutes.
5. While the squash is cooking, work on the filling. Add the ground beef and sausage to a large skillet. While it's cooking, break apart the sausage. Brown until the meat is completely cooked.
6. Remove the meat to a paper towel-lined plate.
7. In the same pan, cook the zucchini and mushrooms in the meat juices until tender (about 5 minutes).
8. Turn off the heat and return the meat to the pan with the veggies.
9. Next, add the garlic and herb pasta sauce. Mix together carefully.
10. When the squash is cooked, remove it from the oven. Use a fork to pull the spaghetti strings from its shell (be careful not to damage the shells).
11. Add the squash to the pan with the meat and veggie sauce and mix together carefully. Cook at medium heat for about 10 minutes until the mixture is heated through.
12. Turn off the heat and add 1/2 cup of the Parmesan cheese to the pan. Fold it into the filling.
13. Use a slotted spoon to fill the squash shells with the meat and veggie filling.
14. Reduce the oven temp to 350. Sprinkle the halves with the remaining cup of Parmesan.
15. Bake for 10 to 15 min and serve directly from the shells.