Stuffed Squash


2 spaghetti squash

1 Tbsp olive oil

1 yellow onion, diced

1 clove garlic, minced

1 lb. sweet Italian sausage

1 cup low-sodium chicken broth

1 (10 oz) can diced tomatoes

1/4 cup cream

Pinch of chill powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup shredded Mozzarella cheese, divided

2 Tbsp fresh basil, thinly sliced

Preheat oven to 375

Cut squash in half, length wise.

Scoop out seeds and place cut side down on a baking sheeat.

Bake squash in the oven for 45 minutes.

Meanwhile, saute onion and garlic until fragrant, for 2 minutes.

Add sausage and cook until crumbled and lightly brown.

Add chicken broth, tomatoes, cream, chili powder, salt and pepper.

Bring to a boil, cover and simmer until spaghetti squash is done.

Remove squash from oven and scrape out strands of spaghetti with a fork.

Add squash to pan with a 1/4 cup of cheese.

Toss well until cheese is melted.

Transfer mixture into squash skins and top with cheese.

Return to oven for about 3 to 4 minutes.

Top with basil, serve and enjoy!
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