Finally, it’s cool enough to turn on the oven!
1 spaghetti squash
16 oz Italian sausage
3 garlic cloves, chopped chunky
1 small yellow onion
24 oz Mezzetta Italian plum tomato delicate marinara (1 1/2 jars)
1/2 cup parmesan, freshly grated
extra virgin olive oil
Preheat oven to 350 degrees. Cut top & bottom off of squash. Slice in half lengthwise. Remove all seeds. Line baking sheet with foil. Place squash, cut side down on baking sheet. Use a fork or knife to pierce the squash in several places. Bake for 45 minutes-1 hour or until a fork can be inserted without resistance.
While squash is baking, sauté onions in olive oil. Cook until tender. Add garlic and cook one minute. Remove from skillet and set aside. Add sausage to skillet. Break into small pieces and cook 12-14 minutes, until browned. Add onions, garlic, and sauce into skillet. Stir to combine meat and sauce.
Remove squash from oven, turn over and use fork to scrape the inside into spaghetti-like strands. Mix squash strands into meat sauce. Place combination into baking dish (I used an 11 inch oval Le Creuset). Sprinkle parmesan over top, cover with foil and bake for 15 minutes. Serve immediately.
Don’t forget to add love, it makes all the difference!