I would be happy to post the recipe but it really is some of this and some of that I picked up searching for doing spaghetti squash and some of “Smokin Dons” post.
What I used (ingredients):
1. 2 - Spaghetti Squash’s cut lengthwise. This was enough for three and I had one half for lunch the next day.
2. 1 LB of hot Italian Sausage – you can use ground beef or a combo of both.
3. 1 Green Pepper diced
4. ½ Large Red Onion diced - (White/Yellow) would work if that is what you have or like
5. Some diced Portobello or portabella not sure what’s the right way to spell them.
6. Bunch of garlic diced
7. Salt/Pepper/Garlic powder - (S/P/G)
8. 1 Jar of spaghetti sauce, next time I think I am going to use tomato sauce to save on the calories.
Steps:
1. Preheat oven to 400
2. Clean out the seeds from the squash and drizzle on some EVO and S/P/G
3. Place seasoned squash in 400 oven for 45 minutes
4. Sauté vegies in some EVO or butter add some salt and pepper
5. Cook sausage until no longer pink (it is OK to sneak a piece here and there)
6. Combine sausage and vegies and sauce. Allow to cook and simmer while the squash is finishing.
7. Once squash is finished “ALLOW TO COOL”, once cool take a fork and scrap out the inside into a bowl. Others might have a better method but the fork worked for me.
8. Add some sauce to the squash in the bowl and mix, keep doing this until the squish is coated pretty good. Save some sauce for topping.
9. Once you like the way the squash and sauce look together refill the empty shells with the mix. Top with remaining sauce.
Now top with some mozzarella cheese (or any cheese you like). I turned the broiler on high and put them in for 3 minutes, checked and added another minute. Just don’t let them burn.
10. Pull from oven and add some grated parmesan cheese, let cool for about 5 minutes and enjoy.
Note: you will have extra sauce and squash, you can eat this while waiting on the broiler and cool down period. Or in my case, my wife can eat this while waiting.
