• 27 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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

351 calories; 24 g total fat; 11 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 64 mg cholesterol; 941 mg sodium. 559 mg potassium; 13 g carbohydrates; 4 g fiber; 5 g sugar; 18 g protein; 777 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 273 mg calcium; 3 mg iron;

Reviews

27 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1