STUFFED SPAGHETTI SQUASH

STUFFED SPAGHETTI SQUASH

THIS LOOKED SO GOOD I HAD TO TRY IT RIGHT AWAY!  THE ORIGINAL RECIPE CALLED FOR BAKING THE SPAGHETTI SQUASH IN THE OVEN FOR AN HOUR AND A HALF BUT I COOKED MINE IN THE MICROWAVE IN 9 MINUTES.  AND INSTEAD OF SAUTEING VEGETABLES, GARLIC AND SAUSAGE, I THREW EVERYTHING IN THE CROCK POT.  THIS MADE THE DISH QUICK AND EASY!

Ingredients

  • 2 spaghetti squash
  • 1 sweet onion, diced
  • 3 garlic cloves, diced
  • 2 zucchini, diced
  • 3 celery ribs, diced
  • 1 red bell pepper, diced
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1 pound ground Italian sausage (I USED HOT SAUSAGE LINKS and cut them up before adding spaghetti squash to Crock)
  • 2 C jarred marinara sauce – your favorite or your homemade
  • 16 oz fresh mozzarella (I USED A SHREDDED ITALIAN BLEND)
  • 1/4 C parsley, freshly chopped
  • 3 basil leaves, torn

Instructions

  1. Pierce the spaghetti squash several times with a sharp knife.  Place on microwave safe dish and cover loosely with waxed paper.  Microwave on HIGH 10 minutes – check if done (when skin can be pierced easily they’re done).  Microwave 3-5 minutes longer if needed.  Set aside to cool.
  2. While the squash is microwaving, cut up your vegetables and add to crock pot.  Add sausage, salt and pepper and marinara sauce to the crock pot and place on LOW setting for 4-5 hours.**
  3. When spaghetti squash is cool enough to handle cut in half lengthwise and remove the seeds (using a spoon is easiest). Scoop “spaghetti” strands into the Crock Pot in the last hour of cooking. Keep the squash shell intact.  Stir well.
  4. Spoon mixture into squash shells and top with thick slices of mozzarella.
  5. Place in 350 degree oven and bake 10-15 minutes until cheese is melted or place on a microwave safe plate, add toothpicks and lightly cover with waxed paper.  Then microwave on HIGH 2-3 minutes to melt cheese.
  6. Top each squash with parsley and basil.

**I used a 14.4 oz bag of Birds Eye frozen pepper stir fry – thawed – in place of the onion and red pepper and added in the last hour of cooking in the Crock Pot.  This made the recipe even easier!

THIS RECIPE IS GLUTEN FREE AND COULD EASILY BE MADE VEGETARIAN BY ELIMINATING THE SAUSAGE!

 

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