Baked Spaghetti Squash

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.



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Servings: 6
Prep Time: 30 mins
Related Categories: Pork
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Ingredients
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    1   
    medium spaghetti squash (2-1/4 lb.)
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    12   ounces 
    bulk Italian sausage
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    1 1/2  cups 
    sliced fresh mushrooms
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    1   
    medium green or red sweet pepper, chopped
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    1/3  cup 
    finely chopped onion
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    3   
    cloves garlic, minced
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    1  4 1/4 ounce can 
    chopped pitted ripe olives (optional)
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    1/2  teaspoon 
    dried Italian seasoning, crushed
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    1 1/2  cups 
    purchased red pasta sauce
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    1 1/2  cups 
    shredded Monterey Jack, mozzarella, or Italian blend cheese
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    1/4  cup 
    snipped fresh Italian parsley

Directions
1.
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.
2.
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 information
Per Serving: cal. (kcal) 351, Fat, total (g) 24, chol. (mg) 64, sat. fat (g) 11, carb. (g) 13, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 5, pro. (g) 18, vit. A (IU) 777, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 1, sodium (mg) 941, Potassium (mg) 559, calcium (mg) 273, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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