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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 492.5
  • Total Fat: 9.0 g
  • Cholesterol: 107.3 mg
  • Sodium: 896.7 mg
  • Total Carbs: 59.4 g
  • Dietary Fiber: 13.4 g
  • Protein: 47.0 g

View full nutritional breakdown of Spaghetti Squash with Sausage Filling calories by ingredient
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Spaghetti Squash with Sausage Filling

Submitted by: KLWOZNIAK

Introduction

Adapted from Bon Appetit, Sept 1998 Adapted from Bon Appetit, Sept 1998
Number of Servings: 4

Ingredients

    5 pounds spaghetti squash (2 medium squashes), each halved lengthwise, seeded
    1 pound bulk wild boar (pork) sausage
    1 cup chopped green bell pepper (or red or yellow - any color you like)
    1 cup chopped onion
    2 garlic cloves, minced
    2 cups fat free pasta sauce (I use 365 brand fat-free tomato-basil pasta sauce)
    salt. to taste
    pepper, to taste
    1/2 cup freshly grated Parmesan cheese (about 1/2 ounce)


Tips

Note: Makes 4 large servings or 8 small servings (calculated as 4 servings).


Directions

1. Place 2 squash halves in an 11x7 baking dish with about 1/4 cup water. Microwave for 10-12 minutes (until soft). Repeat with the remaining 2 squash halve. Cool. Using fork, pull out squash strands from shells, leaving shells intact.

2. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet (at least 12-inch skillet) over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in pasta sauce. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper.

3. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.) Preheat oven to 400°F. Arrange filled squash halves in two baking dishes (11x7 and/or 13x9). Sprinkle each with 1/8 cup (2 Tbsp) Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Serve hot.


Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.





TAGS:  Beef/Pork |

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