Twice baked Spaghetti Squash

by Bethany
(Denver, CO)


1 Medium Spaghetti squash
1/2 cup Chopped Red Onion (any will work)
2 stalks chopped celery
3-4 cloves Garlic, minced
3 links Turkey Italian Sausage (approx 1 lb)
1 can diced tomatoes, drained
1 teaspoon Italian seasoning
1 teaspoons Crushed Red Pepper Flakes
1/2 cup grated parmesan (more if you'd like!)
1/2 cup panko bread crumbs
Salt and Pepper
Spray Olive Oil

Prepare and cook squash. When you slice it be sure to slice it length ways to restuff the shells later.

While squash is cooking, in a large skillet over medium high heat and add sausage either sliced in casing or removed from casing and crumbled. Add the celery, onion, garlic and saute for 5 minutes or until veggies start to soften. Then add drained diced tomatoes, italian seasoning, red pepper flakes and salt and pepper to taste. Reduce the heat to low and let sit until squash is done baking. Meanwhile, combine bread crumbs and parmesan in a small bowl.

Once squash is done baking scrape it from the shell and add it to the sausage mixture in the skillet and toss to combine well. Turn oven to broil. Then stuff mixture back into the empty shells and top with Panko breadcumbs and parmesan mixture. Spray top lightly with olive oil. If you don't have spray oil, you can mix a little olive oil into crumb mixture. Return to oven under broiler just until the top it toasted and cheese is melted. Serve alone or with a nice green salald. This can also be baked in a casserole dish if preferred.
Serves 6

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