Pesto Spaghetti Squash With Turkey Sausage Food

PESTO SPAGHETTI SQUASH WITH TURKEY SAUSAGE

Steps:

• Using a food processor, pulse together the first nine ingredients for the pesto.
• Cook the spaghetti squash: Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender. You can also microwave the spaghetti squash. Pierce it all over with a fork or sharp knife. Microwave for 10-15 minutes until tender to the touch. Carefully cut in half and scoop out the seeds. Then use a fork to scrape out the spaghetti squash.
• Meanwhile, heat a skillet over medium high heat. Brown the turkey sausage until cooked through.
• Toss together the spaghetti squash, pesto, and sausage. Scoop back into spaghetti squash halves. Top with shredded cheese and broil for 3-4 minutes to melt the cheese. Top with fresh tomatoes if desired.

CHEESY SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Turn halves upside down in a baking pan.
• Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Heat some olive oil in a skillet.
• Add the spaghetti squash strands, garlic and crumbled sausage.
• Cook on med until for approx 5 minutes.
• Add milk and cook until heated through and liquid is absorbed.
• Transfer to a warm bowl and toss with cheeses until mixed.
• Top with salt and pepper to taste.
• Enjoy!

SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Preheat oven to 350 (F) degrees.
• Carefully split the spaghetti squash in half lengthwise.
• In a 3 quart casserole dish place a shallow amount of water to the bottom of the dish until the bottom is covered, just.
• Place each squash half, open face down on the casserole dish within the shallow water. Bake for 35-45 minutes, or until the squash is just soft and stringy to the touch.
• Leaving the oven on, Remove the baked squash from the oven. Carefully start scrapping the squash from the shell (it will be hot), placing the scrapped contents in a medium-large bowl. Be sure to save your shells, simply place the empty shells back in the same shallow casserole dish. These will be reused in a just a bit.
• Add the Spaghetti sauce, salt and garlic powder in with the spaghetti squash that was scrapped into the medium bowl and mix until well combined.
• Fill the shells. Start will a base layer to each shell with the spaghetti squash, add a light layer of the cubed sausage followed by a light layer of the shredded mozzarella cheese. Repeat this process until all ingredients are evenly layered between both shells. Top with any remaining cheese and add the Parmesan cheese evenly to the top. Place back in the oven and allow to heat through for an additional 10-15 minutes or until bubbly and all the cheese is melted.
• Remove from the oven and allow to sit for 3-5 minutes. Plate & Serve.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

SPAGHETTI SQUASH & TURKEY SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Mist a 9x13 baking pan with Pam. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan. Bake 45 minutes until tender.
• Remove squash from oven and let cool slightly. Remove squash from pan, and using a fork, scrape out flesh back into pan. Spread out slightly.
• Mist a large skillet with Pam. Crumble sausage into skillet and cook over med-high heat until no longer pink, breaking into small pieces with spoon. Remove from heat.
• Sprinkle 1 tbsp parmesan cheese and 1 tsp Mrs. Dash over squash. Top with tomato spinach and crumbled sausage; sprinkle with remaining 1 tbsp parmesan and remaining 1 teaspoons seasoning. Lightly coat the mixture's surface with Pam.
• Bake 20-25 minutes more, or until casserole heats through and cheese melts.