- 2 pounds spaghetti squash
- 16 ounces ground Italian sausage casings removed (I use turkey sausage.)
- 1/2 medium onion chopped
- 1 teaspoon Italian seasoning
- 2 cloves garlic minced or crushed
- 30 ounces petite diced tomatoes drained
- 1/3 cup grated parmesan cheese
- 8 ounces fresh mozzarella cheese cut into 1/2-inch cubes
- salt and pepper to taste
- crushed red pepper flakes (optional)
Wash the squash well, then carefully pierce it with a metal skewer all the way to the center several times all around. (This is important so it doesn’t explode while cooking!!)
Place the squash on a microwave-safe plate, and microwave on high for 5 minutes. Carefully flip it over, and microwave for 5 minutes longer. (If you are able to do this step a while before you are ready to cook dinner, it will give the squash time to cool off before you have to work with it.)
VERY carefully cut the stem end of your squash off, and then slice the squash in half lengthwise. (It will be very hot and steamy inside, so please be careful!) Use a spoon to scoop and discard the seeds and mushy flesh from the center of the squash. Then, use a fork to rake all the squash out in strands. This part is fun!
Spray a wide dutch oven or deep 12″ skillet with cooking spray, and heat over medium-high heat. Add sausage (without casings!) and onion. Saute and crumble the meat until cooked through.
Stir in garlic and Italian seasoning, and cook 1-2 minutes longer. Stir in spaghetti squash strands, tomatoes, and parmesan cheese. Reduce heat to medium.
Cook squash mixture, stirring occasionally, until heated through. Add salt, pepper, and pepper flakes to taste. Gently stir in cubes of mozzarella to evenly distribute them, but don’t stir them to melt completely. Allow to cook, stirring very gently a couple times, until mozzarella is soft and melty. Serve warm.
- Prep Time: 15
- Cook Time: 15