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Baked Spaghetti Squash

Makes: 6 servings
Prep 30 mins Bake 350°F 35 mins Cook 13 mins Stand 10 mins
Baked Spaghetti Squash
Ingredients
  • 1  medium spaghetti squash (2-1/4 lb.)
  • 12  ounces  bulk Italian sausage
  • 1 1/2  cups  sliced fresh mushrooms
  • 1  medium green or red sweet pepper, chopped
  • 1/3  cup  finely chopped onion
  • 3  cloves garlic, minced
  • 1 4 1/4 ounce can  chopped pitted ripe olives (optional)
  • 1/2  teaspoon  dried Italian seasoning, crushed
  • 1 1/2  cups  purchased red pasta sauce
  • 1 1/2  cups  shredded Monterey Jack, mozzarella, or Italian blend cheese
  • 1/4  cup  snipped fresh Italian parsley
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 351,
  • Fat, total (g) 24,
  • chol. (mg) 64,
  • sat. fat (g) 11,
  • carb. (g) 13,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 18,
  • vit. A (IU) 777,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 941,
  • Potassium (mg) 559,
  • calcium (mg) 273,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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