Italian Sausage Spaghetti Squash

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Prep

23 min

Cook

91 min

Total

114 min

Ingredients (10)

1 (3 pound) spaghetti squash, halved and seeded g

1 pound ground Italian sausage g

1 small onion, chopped g

1 rib celery, chopped g

1 small carrot, chopped g

1 ½ cups chicken broth g

1 (15 ounce) can diced tomatoes with basil, garlic, and oregano g

½ (6 ounce) can tomato paste g

3 cloves garlic, pressed g

1 cup shredded mozzarella cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place squash, cut sides down, on baking sheet.

Bake 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. Cool.

Cook sausage in a large skillet over medium heat until browned, about 5 minutes. Transfer to a plate. Add onion, celery, and carrot to skillet: cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, chicken broth, diced tomatoes, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.

Scrape insides of squash into spaghetti strands with a fork. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over; stir to combine. Cover with mozzarella cheese.

Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.