This is my most favorite fall/winter recipe, it’s easy, fast and filling! (and low-carb! haha!) I thought it would be an appropriate meal for Halloween given the fact that the spaghetti squash is sorta pretending to be someone else, right?!
*I also love the “all-in-one” presentation! Makes it look harder than it is!
- 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
- 1 pound bulk pork sausage
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups purchased marinara sauce (I used Newman’s Own Marinara-GREAT!)
- 1/2 cup grated Parmesan cheese
Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
I also carved up this lil guy tonight! If you cross your eyes a lil you can kinda make out the orla kiely pattern I was trying to go for here. I was inspired by this post on Busywork (you can see hers came out way better).