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21Ingredients
75Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 6 spaghetti squash (small, halved lengthwise and seeds scooped out)
- 1 Tbsp. olive oil
- 1 head garlic
- 1 lb. italian chicken sausage (spicy, or 1 pound ground chicken or half ground chicken half sausage)
- 4 oz. pancetta (finely chopped)
- 1/2 sweet onion (finely chopped)
- 1 bay leaf
- 1 tsp. fresh thyme (1/2 teaspoon dried)
- 1 tsp. fresh sage (1/2 teaspoon dried)
- 1 Tbsp. fresh basil (2 teaspoons dried)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 28 oz. crushed tomatoes
- 1 cup water
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 1/4 cups milk (I used 2%)
- 1/8 tsp. nutmeg
- 3/4 cup provolone cheese (shredded)
- 1 cup shredded mozzarella cheese
- sage (fried, or fresh basil for garnish, optional)
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Reviews(1)
Pam P. 8 years ago
One of the most delicious recipes I've ever made. I used all sweet Italian pork sausages and layered the mixture into a lasagna pan instead of trying to fit it back into the squash shells.