Stuffed Spaghetti Squash Italiano

Chris is not a big fan of spaghetti squash. The nice thing about this recipe is that I can make it on spaghetti squash for me, and just regular spaghetti for him. Everyone is happy!

Original Recipe from (now defunct) Wine Dine Daily

  • 3-4 pound Spaghetti Squash – halved lengthwise and seeded
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion – chopped
  • 2 clove Garlic – minced
  • 1 Red Bell Pepper – chopped
  • 1 pound Italian Sausage – casings removed
  • 1 1/2 cups Tomato or Marinara Sauce
  • 1/4 cup Italian red Wine like Sangiovese, Chianti
  • 1/2 tsp Sea Salt
  • Black Pepper to tatse
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup fresh Parsley – chopped
  1. Preheat oven to 350 degrees F
  2. Wash squash and pat it dry. With a sharp knife cut lengthwise and remove seeds. Bake squash halves on a baking sheet for 30 minutes, or until tender. Let it cool and shred the flesh with a large spoon or fork.
  3. In the meantime heat olive oil in a skillet over medium high heat. Add the onions, garlic and bell pepper and sautee until onions are translucent.
  4. Add the sausage and with the wooden spoon break up the meat into small pieces and cook for 10 minutes
  5. Pour in the tomato sauce and wine. Season with salt, pepper, oregano, basil and stir well. Mix in squash strands.
  6. Place the squash halves in a fireproof glass dish and spoon filling into the shells. Sprinkle with Parmesan cheese and bake uncovered for 20-30 minutes or until the top is lightly browned. To serve sprinkle with chopped parsley.

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