Spaghetti Squash Bake

Published on November 10, 2015 | In , | By |
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This recipe has been adapted from my Aunt Kathy’s infamous West 38th Street Pasta. You can find the original recipe in Crème de Colorado or on Cooks.com. The original recipe pasta is delicious, one of the most memorable pastas I’ve eaten and that’s saying a lot considering I do love a good pasta.  I’ve adapted this pasta dish so it can be enjoyed as a healthy, lighter, guilt- and gluten-free meal.

 

Ingredients

  • 1 Medium Spaghetti Squash, halved and seeded
  • 1/2 lb. Hot Italian Sausage (pork or turkey), casings removed
  • 1/2 lb. Sweet Italian Sausage (pork or turkey), casings removed
  • 1/3 cup Olive Oil
  • 8 oz Cremini Mushrooms, sliced
  • 3 Cloves of Garlic, minced
  • 2 Bell Peppers (any color, I use green and red), seeded and chopped
  • 1 cup Green Onions, chopped
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 cup Fresh Basil, finely chopped
  • 2/3 cup Parmesan Cheese, finely grated
  • 1 cup Greek Yogurt

Instructions

  • 1. Preheat oven to 400.
  • 2. Place spaghetti squash cut side up on a foil lined baking sheet. Sprinkle with salt. Bake until the flesh is just tender enough for you to scrape it, 20-30 minutes depending on size. Don’t over cook spaghetti squash; keeping it al dente is preferable as it will cook more later. Remove from oven and allow it to cool.
  • 3. In an oven safe pot, cook sausages over medium high heat till browned. As you’re cooking it break it up into smaller bite size pieces. Remove sausage and set aside.
  • 4. Turn temperature down to medium add olive oil and sauté mushrooms, garlic, green pepper, green onions, parsley and basil. Add salt and pepper. Sautee until mushrooms are just tender. Scrape the bottom of the pan as you are mixing the vegetables. Take pot off the heat and stir in sausage, half of parmesan and greek yogurt. Scrape spaghetti squash into sauce and mix thoroughly. Add salt and pepper to taste. Top with the rest of the parmesan cheese.
  • 5. Bake at 400 until the cheese turns golden. About 15 minutes *If you'd prefer to make this dish ahead of time then after the spaghetti squash is mixed with the sauce, allow it to cool then cover with plastic wrap. When you are ready to eat, top with cheese and back at 400 for 20-30 minutes until the cheese is golden and dish is warmed through.
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