Italian Baked Spaghetti Squash Boats

10 minutes Prep Time
50 minutes Cook Time
4 Servings

A low carb delight! Spaghetti squash becomes a vessel for your favorite Italian ingredients like Italian sausage, peppers, onion and mushrooms.

Ingredients

  • 2 small spaghetti squash, cut in half and seeded
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1 pound ground Italian sausage
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup Portobello mushrooms, or crimini mushrooms, sliced
  • 1 green bell pepper, chopped

  • 1 can Redpack Canned Diced Tomatoes 28 oz

  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, optional
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh basil leaves, finely sliced or chiffonade

Instructions

Step one

Preheat oven to 400° F. Brush the inner flesh of the squash with oil and season with salt and black pepper. Place the squash on a foil-lined baking sheet, cut side down. Cook for 30 to 40 minutes or until a knife can easily pierce through the skin. Allow to cool. Using a fork, run it inside scraping lengthwise to create “spaghetti” noodles.

Step two

Heat oil in a skillet over medium-high heat. Add sausage and cook for about 3 to 4 minutes, crumbling as you go to brown. Add onion, garlic and mushrooms and cook until meat is browned. Add green pepper, tomatoes, salt and pepper. Sprinkle in thyme, oregano and pepper flakes, if using. Reduce heat and simmer for 10 minutes.

Step three

Reduce oven to 350° F. Add the sauce on top of the prepared squash halves. Sprinkle with cheese and bake for 10 minutes or until heated through and cheese is melted. Remove from oven and allow to cool for 5 minutes. Garnish with basil and serve.

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