SAUSAGE-STUFFED SPAGHETTI SQUASH

Sausage-Stuffed Spaghetti Squash image

This sausage-stuffed spaghetti squash tastes like pizza.

Provided by Shari Jahnke-Rouse

Categories Spaghetti Squash Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

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Ingredients

1 (2 pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
1 pound bulk Italian sausage
½ cup diced onion
2 teaspoons garlic, minced
1 medium green bell pepper, diced
1 cup sliced button mushrooms
1 (15 ounce) can tomato sauce
½ cup sliced black olives
½ cup sliced green olives
1 tablespoon Italian seasoning
2 cups shredded mozzarella cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.

Nutrition Facts : Calories 608.2 calories, Carbohydrate 32.9 g, Cholesterol 80.8 mg, Fat 40.1 g, Fiber 3.9 g, Protein 33.4 g, SaturatedFat 14.5 g, Sodium 2551.5 mg, Sugar 7.6 g