Recipes and Cooking Gluten Free Baked Spaghetti Squash 4.3 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 30 mins Cook Time: 13 mins Bake Time: 35 mins Stand Time: 10 mins Total Time: 1 hrs 28 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 medium spaghetti squash (2-1/4 lb.) 12 ounce gluten-free bulk Italian sausage 1 ½ cup sliced fresh mushrooms 1 medium green or red sweet pepper, chopped ⅓ cup finely chopped onion 3 cloves garlic, minced 1 4.25 ounce can chopped pitted ripe olives (optional) ½ teaspoon dried Italian seasoning, crushed 1 ½ cup gluten-free purchased red pasta sauce 1 ½ cup shredded Monterey Jack, mozzarella, or Italian blend cheese ¼ cup snipped fresh Italian parsley Directions 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. 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. Rate it Print Nutrition Facts (per serving) 351 Calories 24g Fat 13g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 351 % Daily Value * Total Fat 24g 31% Saturated Fat 11g 55% Cholesterol 64mg 21% Sodium 941mg 41% Total Carbohydrate 13g 5% Total Sugars 5g Protein 18g Vitamin C 24.8mg 124% Calcium 272.6mg 21% Iron 2.9mg 16% Potassium 559mg 12% Folate, total 16.1mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.