By Kendra Nordin, Kitchen Report
Serves 1
1 tablespoon butter
1/4 onion, chopped
1 or 2 garlic cloves, minced
1 Italian sausage, chopped into 1/2-inch rounds
1/2 cup zucchini and summer squash, sliced into half moons
1 small apple (about 1/2 cup), cored, peeled, chopped into 1-inch pieces
1 teaspoon dried sage
1 lb. spaghetti squash, softened
1/4 cup marinara sauce
1/4 cup Parmesan cheese, freshly grated
1. Preheat oven to 350 degrees F.
2. Halve 2 lb. spaghetti squash, scoop out the seeds, cover in plastic wrap. Cook on high for 8 minutes. Let cool.
3. Meanwhile, in a pan on the stovetop, heat butter and cook onions and garlic until translucent, about 4 minutes. Add sausage and cook. As the sausage begins to brown add zucchini, summer squash, apples, and sage. Stir until well heated.
4. Scoop out the softened spaghetti squash and add to pan. Add marinara sauce. Stir until heated through.
5. Place contents of pan into the now-empty squash skin. Cover with grated cheese and cook about 15 minutes until cheese is melted.
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