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Description
I don't know about you, but I LOVE spaghetti squash. Normally I'll either boil or bake it until soft, then remove the squash into a bowl and toss with salt, pepper, and a little bit of butter. But this time, I wanted to try something new. We had two spaghetti squashes from our Bountiful Basket and I had kept putting off making them. They last longer than some of our other vegetables, so if something came up, that was the meal that was postponed since I wasn't worried about the squash going bad. After going online and trying to find a different way of cooking them, I discovered this:
Ingredients
- 2 spaghetti squash (cut in half and seeds removed)
- 1 cup spaghetti sauce
- 1/2 lb. italian sausage (cooked, I chose the hot version to add some spice, since only my husband and I would be eating this)
- mozzarella cheese
Directions
- After cutting the squash in half and removing the seeds, I sprinkled them with salt and pepper.
- I cooked them at 375 for 45 minutes open side down, until soft.
- Then I used a fork to remove the insides while still leaving it in the shell.
NutritionView More
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Calories930Calories from Fat480 |
% DAILY VALUE |
Total Fat53g82% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol90mg30% |
Sodium1590mg66% |
Potassium2160mg62% |
Protein32g |
Calories from Fat480 |
% DAILY VALUE |
Total Carbohydrate114g38% |
Dietary Fiber4g16% |
Sugars12g |
Vitamin A35% |
Vitamin C50% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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