SPAGHETTI SQUASH WITH BOLOGNESE SAUCE
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FAVORITE OF: Greg and Janet Smart
This is a tummy-pleasing dish on a chilly evening. Baked squash is your perfect holiday vegetable!
Ingredients
* 1 large spaghetti squash, cut in half lengthwise, seeds removed
* 6 tablespoons extra virgin olive oil (EVOO), divided
* Salt and ground black pepper
* 1cup grated romano or parmesan cheese, plus more for topping, if desired
* 1-1 1/2 pounds ground sweet italian sausage
* 1 medium onion, cut into small dice
* 3 cloves garlic, finely chopped or grated
* 12 oz can of delmonte organic diced tomatoes with basil, parsley and garlic
* 1 cup sliced mushrooms
* 1/2 cup fresh basil (about a handful), chopped
* 1/2 cup fresh parsley (about a handful), chopped
Preparation
Pre-heat the oven to 400ºF.
Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
While the squash is roasting, place a large skillet over medium-high heat with sausage. Add the onions and mushrooms to the pan and cook until golden brown, when sausage almost cooked.
Season everything with salt and pepper, then add the tomatoes (drained as much as possible) and ¼ cup of parmesan or romano cheese, cooking it until golden brown and aromatic, about 30 minutes.
To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese. Broil for 2 mins on high with additional cheese on top to melt.