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Baked Spaghetti Squash

Available year-round, the mild flavored spaghetti squash takes center stage in this main dish recipe. The squash is layered with an Italian sausage mixture, ripe olives, pasta sauce, and cheese.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 35 mins 350°F
  • Cook: 13 mins

Baked Spaghetti Squash

Ingredients

Directions

  1. Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.
  2. Preheat oven to 350 degrees F. Scrape pulp from squash (about 3 cups). Wipe out baking dish; coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley. Makes 6 servings.

Nutrition Facts (Baked Spaghetti Squash)

    Per serving:
  • 351 kcal cal.,
  • 24 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 64 mg chol.,
  • 941 mg sodium,
  • 13 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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