Baked Spaghetti-Squash-Spaghetti in a Vodka Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 468.1
- Total Fat: 29.5 g
- Cholesterol: 78.2 mg
- Sodium: 1,514.8 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.6 g
- Protein: 11.1 g
View full nutritional breakdown of Baked Spaghetti-Squash-Spaghetti in a Vodka Sauce calories by ingredient
Number of Servings: 6
Ingredients
-
1 whole Spaghetti Squash
8 oz sausage (loose)
3 Tbps Extra Virgin Olive Oil
1 med yellow onion, chopped fine
2 cloves Garlic
1/4 tsp red pepper flakes
1/4 tsp sugar
1/4 tsp salt
2 cans diced tomatoes
1/2 cup vodka
1 cup Heavy Cream
6 oz mozarella cheese, shredded, divided
Directions
Preheat oven to 375 F
Pierce squash in several places and place on a baking tray.
Bake for 1 hour.
When done, let cool 5-10 minutes.
Cut in half and scoop the squash flesh into a 9x13" pan.
While the squash is baking:
Brown sausage in a Dutch oven or saute pan.
Remove sausage, leaving the oil and browned bits behind, to a bowl, set aside.
Add in olive oil.
When oil is heat (should be shimmering and just starting to smoke), add onion. Saute until soft and translucent.
Add garlic, red pepper, sugar, salt. Cook until fragrant (30-60 seconds)
Add tomatoes and juice from cans.
Bring to a boil and simmer for 5 minutes
Add vodka. Simmer for 5 additional minutes
Add heavy cream and transfer to a blender. Puree until smooth.
Return to pan and add in the reserved sausage along with any juices. Simmer for 2-3 minutes.
Set oven to 400 F.
Add the sauce to the pan with squash and stir in 2 oz of the cheese.
Bake covered for 30 minutes.
Uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until cheese is melted and lightly browned.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEATHERMARTINI.
Pierce squash in several places and place on a baking tray.
Bake for 1 hour.
When done, let cool 5-10 minutes.
Cut in half and scoop the squash flesh into a 9x13" pan.
While the squash is baking:
Brown sausage in a Dutch oven or saute pan.
Remove sausage, leaving the oil and browned bits behind, to a bowl, set aside.
Add in olive oil.
When oil is heat (should be shimmering and just starting to smoke), add onion. Saute until soft and translucent.
Add garlic, red pepper, sugar, salt. Cook until fragrant (30-60 seconds)
Add tomatoes and juice from cans.
Bring to a boil and simmer for 5 minutes
Add vodka. Simmer for 5 additional minutes
Add heavy cream and transfer to a blender. Puree until smooth.
Return to pan and add in the reserved sausage along with any juices. Simmer for 2-3 minutes.
Set oven to 400 F.
Add the sauce to the pan with squash and stir in 2 oz of the cheese.
Bake covered for 30 minutes.
Uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until cheese is melted and lightly browned.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEATHERMARTINI.