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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is so good. My whole family loves it, including my picky 10 year old daughter. I got this recipe from Better Homes & Gardens magazine. Ingredients:
1 medium spaghetti squash (2 1/4 lb) |
12 ounces italian sausage |
1 1/2 cups mushrooms, sliced |
1 green peppers or 1 red pepper, chopped |
1/3 cup onion, finely chopped |
3 garlic cloves, minced |
1 (4 1/4 ounce) can chopped black olives, drained |
1/2 teaspoon italian seasoning |
1 1/2 cups spaghetti sauce |
1 1/2 cups shredded mozzarella cheese |
1/4 cup fresh parsley, chopped |
Directions:
1. Halve squash crosswise; remove seeds. Place cut sides down in 2-quart baking dish. Add 1/4 C water. Cover with plastic wrap. Microwave on high 13-15 minutes or until squash is tender when pierced with fork; rearrange once for even baking.
2. In a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.
3. Preheat oven to 350 degrees.
4. Scrape pulp from squash. Wipe out baking dish; coat with non-stick cooking spray. Spread half of 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 of the spaghetti sauce and cheese. Top with remaining squash, sausage, olives, and spaghetti sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. Let stand 10 minutes. Sprinkle with parsley and serve.
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