After my first attempt at a spaghetti squash recipe, lemon-sage spaghetti squash, I decided to be bold and buy more spaghetti squash at the farmer’s market this weekend. I had a pound of wild boar sausage from Koch Ranches in the freezer, so I thought this would be the perfect recipe to try. The result? It was tasty, and got two thumbs-up from John!
Spaghetti Squash with Sausage Filling
Adapted from Bon Appetit, Sept 1998
Serves 4 (or makes 8 small servings)
5 pounds spaghetti squash (2 medium squashes), each halved lengthwise, seeded
1 pound bulk wild boar (pork) sausage (or lean ground meat with sausage seasoning)
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)
1. Preheat oven to 400°F.
2. Pierce squashes several times with a fork; place one squash in an 11 x 7-inch baking dish. Microwave, uncovered, at HIGH for 6 minutes. Repeat for second squash. Cut each squash in half lengthwise; discard seeds.
3. Place 2 squash halves in an 11 x 7 baking dish with about 1/4 cup water. Microwave for 10-12 minutes (until soft). Repeat with the remaining 2 squash halves. Cool. Using fork, pull out squash strands from shells, leaving shells intact.
4. Meanwhile, sauté sausage (or lean ground meat with sausage seasoning), 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.
5. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.) Arrange filled squash halves in two baking dishes (11×7 and/or 13×9). Sprinkle each with 1/8 cup (2 Tbsp) Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Serve hot.
Nutritional info (for 4 servings):
Total Fat: 7.5 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 1.4 g
Monounsaturated Fat: 2.4 g
Cholesterol: 89.4 mg
Sodium: 747.2 mg
Potassium: 1,221.3 mg
Total Carbohydrate: 49.5 g
Dietary Fiber: 11.2 g
Sugars: 17.4 g
Protein: 39.1 g