Italian Baked Spaghetti Squash
The ultimate comfort food, Italian Baked Spaghetti Squash is a hearty yet healthy dish that satisfies your cravings. With its delicious filling of Italian sausage and marinara, topped with melted mozzarella, it's perfect for a cozy night in or a gathering with friends. Make it tonight and enjoy the flavors!
Equipment
- Skillet
- Frying Pan
- Oven
- Wooden Spoon
- Cutting Board
- Baking Sheet
Ingredients
- 2 medium Spaghetti Squash
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper, Ground
- 8 ounces Italian Sausage, Ground
- 1 medium Onion
- 2 small Bell Pepper, Red
- 3 cloves Garlic
- 2 cups Marinara Sauce, Store-Bought
- 1/2 teaspoon Salt
- 8 ounces Mozzarella Cheese
Instructions
- Preheat your oven to 400 degrees F. This is an important step as it ensures your spaghetti squash roasts evenly and becomes tender.
- Cut both spaghetti squash in half lengthwise. Use a sharp knife to make this task easier. Be cautious, as the squash can be tough. After cutting, scrape out the seeds using a spoon; this makes room for the filling.
- Drizzle olive oil over the insides of the squash and season with salt and pepper. This step will help to enhance the flavors and promote browning.
- Place the prepared squash halves on a cookie sheet, cut side up, and bake them for about 30 minutes or until they are soft. You’ll know they’re ready when you can easily pierce the flesh with a fork.
- While the squash is baking, prepare the filling. In a skillet over medium heat, add the Italian sausage. Use a wooden spoon to break up the meat as it cooks. Cook until browned and fully cooked through, then remove from the pan and set aside.
- Next, dice the onion and bell peppers. Add them to the same pan you used for the sausage. Sauté for about 5 to 7 minutes until the veggies are soft and fragrant.
- Mince the garlic and add it into the pan with the sautéed veggies. Cook for an additional minute until aromatic.
- Return the cooked Italian sausage to the pan, then add the marinara sauce and a pinch of salt. Stir everything together, allowing the flavors to meld for a few minutes before removing from heat.
- Once the squash is done, take it out of the oven and use a fork to fluff up the insides. It should easily flake apart, resembling spaghetti strands.
- Top each half with the filling mixture, ensuring an even distribution. Then, sprinkle the mozzarella cheese generously over the top of each filled squash half.
- Finally, return the filled squash halves to the oven and broil for about 2 minutes, or until the mozzarella cheese has melted and is bubbly and golden brown.
- Serve the Italian Baked Spaghetti Squash warm, and enjoy the delightful combination of flavors!
Notes
Leftover Italian Baked Spaghetti Squash can be kept in the refrigerator for up to four days in an airtight container. When reheating, consider adding a splash of marinara sauce to keep it moist.