Entree
2 - 4 servings
30 minutes
1 hour
Chef Ida Rodriguez
1 lbs. Organic Spaghetti Squash (3 3/4- to 4) halved lengthwise, seeded
1 lbs. Pork Sausage (bulk)
1 cup Green Bell Peppers chopped
2 cloves Garlic - minced
1 1/2 cup Vegetable Pasta Sauce
1/2 cup Parmesan Cheese - grated
Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool.
Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in vegetable pasta sauce.
Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells.
Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes. Cut each squash half in two and serve.
