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Baked Spaghetti Stuffed Spaghetti Squash

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Ingredients
  

  • 3 medium spaghetti squash
  • 1 1/2 cups part skim or nonfat ricotta cheese
  • 3/4 cup parmesan cheese
  • Alternatively use 2 1/4 cup vegan mozzarella shreds to make this dairy free
  • 4 1/2 cups meat sauce recipe follows

Sauce:

  • 1 tbsp olive oil
  • 1 lb chicken sausage preferrably spicy
  • 1/2 large yellow onion - diced
  • 4 cloves garlic - minced
  • 28 oz can diced fire roasted tomatoes
  • 15 oz can tomato sauce
  • 1 cup dry red wine
  • 1 Tbsp sugar
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cinnamon
  • Salt & Pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Split each squash in half and scoop out the seeds. Lay cut side down in a casserole dish or high sided roasting pan. Pour in 1-2 inches of water. Bake for 30-45 mins or until just done. They should yield to a fork, but you don't want them overly soft. Remove from the oven and set aside.

Make the sauce:

  • In a large saucepan (we use our dutch oven) saute onion on med-high heat until soft and translucent, about 3-5 minutes.
  • Note: I add the salt & pepper throughout the next few stages a little at a time (season as you go)
  • Add garlic, cook for an additional minute.
  • Add sausage, breaking it up into small chunks. Saute until it begins to brown and is cooked through, about 7-10 minutes.
  • Pour in red wine to deglaze the pan, scraping up all of the bits off the bottom of the pot.
  • Add remaining ingredients and simmer over low heat for about 30-45 minutes.

Stuff the Squash:

  • Using a fork, gently scrape the squash "noodles" out of one of the squash halves leaving a 1/4 inch rim around the edges and bottom. Set "noodles" in a bowl. Add 1/2 cup of sauce and 1/4 cup ricotta. Stir gently just to combine. Fold back into the empty squash boat. Top with 1/4 cup more sauce and 2 tablespoons of parmesan cheese. Repeat with remaining squash halves.
  • To make the dairy free version, combine the squash "noodles with 1/2 cup of sauce and 1/4 cup of vegan mozzarella shreds. Stir gently to combine. Fold back into empty squash boat. Top with 1/4 cup more sauce and 1-2 tablespoons of vegan mozzarella shreds.
  • Bake for 15-20 minutes until the cheese is melted and beginning to brown.