Spaghetti squash replaces pasta in this cheesy gluten-free bake with Italian sausage; a great recipe for sneaking more veggies into dinner.
Preparation Time
20 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr
Calories
168 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
Step 2
Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
Step 3
Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
Step 4
Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
Step 5
Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Ingredients
1 cup shredded mozzarella cheese
1 ½ cups chicken broth
1 small onion, chopped
1 small carrot, chopped
½ (6 ounce) can tomato paste
1 pound ground Italian sausage
3 cloves garlic, pressed
1 rib celery, chopped
1 (3 pound) spaghetti squash, halved and seeded
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
