A hearty, but healthy meal that replaces pasta with spaghetti squash! Delicious, classy and super easy.
Author:Becky Schmieg
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:21x
Category:Main Course
Cuisine:Italian
Ingredients
UnitsScale
1 spaghetti squash (cut in half, seeds removed)
1/2lb ground Italian sausage
2cups marinara (homemade or store-bought)
1/2cup marinated artichokes (chopped)
2 tsp capers
1/2cup mozzarella cheese (shredded)
1/3cup Parmesan
2–3 tbsp olive oil
salt & pepper
Instructions
Preheat oven to 425.
Cut squash in half lengthwise, remove seeds. Rub each half with at least 1 tbsp olive oil (more if the whole thing isn’t fully coated). Sprinkle each half liberally with salt and pepper. Place cut-side down on a lined baking sheet and roast for about 40 minutes until very tender.
While the squash bakes cook the sausage and make marinara if you’re making your own. Grate cheese, chop artichokes and measure fillings.
After removing cooked squash from the oven, reduce heat to 375.
Use a fork to create “spaghetti” by dragging it from one end of the squash to the other (see photo above).
Add 3/4 cup sauce, 1 tsp capers, 1/4 cup marinated artichokes and half the sausage to each squash half and mix to combine. Top each half with 1/4 cup marinara, 1/4 cup mozzarella and half of Parmesan. Bake for about 20 minutes, until cheese is melted and bubbly.