Spaghetti Squash Pasta | Happy and Full

Happy and Full

Name: Spaghetti Squash Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Signature Farms Spinach; Gray Zucchini; Carando Italian Sausage, Mild Toscano; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Morton Iodized Salt, 26 Ounce; Good-Life Organic Organic Spaghetti Squash; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; celery rib; Pasta Prima Heirloom Marinara; Near East Couscous Mix, Parmesan,; Primo Taglio Mozzarella & Pepperoni Roll

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Spaghetti Squash Pasta

Serves 415 mins prep45 mins cook

A delicious spaghetti squash dish topped with a hearty sauce and layers of cheese. This recipe combines spaghetti squash with Italian sausage, veggies, and marinara for a flavorful meal. Perfect for a filling dinner that's also gluten-free!

0 servings

What you need

cup spinach

zucchini

lb italian sausage

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

tsp salt

spaghetti squash

pepper

celery rib

marinara sauce

cup parmesan

Primo Taglio Mozzarella & Pepperoni Roll

cup mozzarella

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Instructions

1: Preheat oven to 400°F.

2: Cut spaghetti squash in half lengthwise and remove seeds.

3: Poke holes using a fork, rub with olive oil, season with salt and pepper, then flip cut side down.

4: Bake for 45 minutes.

5: Dice celery, zucchini, and loosely chop spinach.

6: Meanwhile, remove sausage from casings and add to a hot pan.

7: Cook sausage, breaking it apart until no longer pink (5-8 mins).

8: Add diced veggies and cook for another 4 minutes.

9: Stir in marinara, spinach, and parmesan.

10: Remove squash from the oven, carefully flip over, and stuff with the sauce mixture.

11: Top with shredded mozzarella and broil for about 2 minutes until the cheese bubbles.

12: Optionally sprinkle with chili flakes.

13: Save extra sauce for your next meal.

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