Spaghetti Squash With Italian Sausage And Sauteed Veggies Food

SPAGHETTI SQUASH WITH SAUTEED VEGGIES

Steps:

• Preheat your oven to 400°, line a medium baking sheet with foil, and lightly mist with cooking spray.
• On a work surface, drizzle about 2 tablespoons worth of the olive oil over both of the cut-sides of the spaghetti squash halves, then sprinkle over a generous amount of salt (squash needs it!), black pepper, the 1/2 teaspoon of granulated onion, 1/2 teaspoon of the granulated garlic, plus the Italian seasoning, equally.
• Place the two squash halves cut-side down onto the baking sheet and roast for 1 hour, or until easily pierced with a small paring knife and tender.
• While the spaghetti squash roasts, make your toasted breadcrumbs: add the panko breadcrumbs to a small bowl, add a sprinkle of salt, the remaining 1/4 teaspoon of granulated garlic, plus 1 teaspoon of olive oil, and use a fork to combine. Place a small pan over high heat, and once hot, add the seasoned crumbs to it, stirring constantly until golden-brown and toasted, about 1-2 minutes; set the toasted breadcrumbs aside.
• Once the spaghetti squash has baked, allow it to cool (cut-side up now) for about 20-25 minutes; once cool enough to handle, use a fork to scrape the squash flesh downwards away from the skin, fluffing it a bit to create the spaghetti strands. Scrape most of the flesh from each shell, leaving just a little bit around the edges to help maintain the shape of the shell, and place the scraped spaghetti squash strands into a large bowl to hold. Reserve the shells.
• To prepare your sauteed veggies, place a large non-stick skillet over medium-high heat (I use my cast iron skillet for this), add a good amount of olive oil to it, and add in the sliced onions with a pinch or two of salt and pepper. Allow those onions to caramelize for about 12 minutes, stirring them frequently, until golden; once golden, drizzle in the balsamic and stir to combine, then remove the onions from the pan and place into a bowl to hold.
• To that same pan, add in a touch more oil as needed, then add the sliced mushrooms along with a pinch of salt and pepper. Saute the mushrooms until golden-brown, about 7 minutes, then remove those from the pan and add to the onions to hold.
• Now to the pan add the cherry tomatoes along with the small squeeze of lemon, and cook those for a few minutes until blistered, softened and beginning to break down and become juicy; once broken down, add in the garlic, stir until aromatic, then add back into the pan the onions and mushrooms, plus the spinach and the white beans, and stir to combine, adding more olive oil as needed to create a silky consistency.
• Turn off the heat under the sauteed veggies, check to see if any additional salt/pepper is needed, then add the spaghetti squash strands into the pan, gently tossing with tongs to combine them very well with all of the delicious sauteed veggies.
• To serve, divide the spaghetti squash/veggie mixture equally between the two reserved squash shells, sprinkle over some of the toasted breadcrumbs and parsley, plus some parmesan cheese (if using), and serve hot. (You can serve 1 full, stuffed spaghetti squash half per person, or cut each in half to make 4 smaller portions.)

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• 1. Preheat oven to 400 degrees. Cut open a spaghetti squash and remove seeds.
• 2. Place halves on a cookie sheet. Brush the inside with olive oil.
• 3. Sprinkle with salt and pepper.
• 4. Turn them face down in the pan and bake for 40 to 45 minutes.
• 5. While the squash is cooking, work on the filling. Add the ground beef and sausage to a large skillet. While it's cooking, break apart the sausage. Brown until the meat is completely cooked.
• 6. Remove the meat to a paper towel-lined plate.
• 7. In the same pan, cook the zucchini and mushrooms in the meat juices until tender (about 5 minutes).
• 8. Turn off the heat and return the meat to the pan with the veggies.
• 9. Next, add the garlic and herb pasta sauce. Mix together carefully.
• 10. When the squash is cooked, remove it from the oven. Use a fork to pull the spaghetti strings from its shell (be careful not to damage the shells).
• 11. Add the squash to the pan with the meat and veggie sauce and mix together carefully. Cook at medium heat for about 10 minutes until the mixture is heated through.
• 12. Turn off the heat and add 1/2 cup of the Parmesan cheese to the pan. Fold it into the filling.
• 13. Use a slotted spoon to fill the squash shells with the meat and veggie filling.
• 14. Reduce the oven temp to 350. Sprinkle the halves with the remaining cup of Parmesan.
• 15. Bake for 10 to 15 min and serve directly from the shells.

ITALIAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour water in baking dish and place halved squash cut-sides down in the dish.
• Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
• Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
• Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

SPAGHETTI SQUASH SAUTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
• Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
• Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

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

SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
• Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
• Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

SPAGHETTI SQUASH WITH ITALIAN SAUSAGE AND SAUTEED VEGGIES

Steps:

• Pierce squash all over with the tip of sharp knife. Put in a microwave-safe dish and microwave 15 minutes on high, or until slightly soft. Let cool 10 minutes or until cool enough to handle, then cut in half crosswise, scoop out and discard seeds. Flesh will be in long spaghetti-like strands.
• Scoop squash into large bowl and season with butter, parsley, oregano, salt, pepper and red pepper flakes. This stage alone yields a delicious side dish.
• While squash cooks and cools, make your sausage and peppers.
• Slice red bell pepper and red onion into lengthwise strips. You may need to cut the pepper strips in half to be fork-size.
• Heat 1 T olive oil in a large non-stick pan over med-high heat. Squeeze sausage out of casings in little meat balls and fry until browned and cooked through. You may need to do this in two batches depending on the size of your pan. Remove sausage and set aside to keep warm.
• Toss peppers and onions into pan. Cook until softened. You may need to add a bit more oil, or a few tablespoons of wine to deglaze the pan. When vegetables are about 2 minutes away from being done, add minced garlic to pan and heat till fragrant. Then return sausage to pan and add several handfuls of spinach. Toss to coat spinach until just wilted and sausage is reheated.
• Serve immediately over prepared squash. If you can tolerate dairy, I'm sure fresh parmesan would be great, but it was already delicious without it.

ITALIAN SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit., Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.