Ingredients
12
12 servings
- •1 (3 pound) spaghetti squash, halved and seeded
- •1 pound ground Italian sausage
- •1 small onion, chopped
- •1 rib celery, chopped
- •1 small carrot, chopped
- •1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
- •1.5 cups chicken broth
- •0.5 (6 ounce) can tomato paste
- •3 cloves garlic, pressed
- •1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutritional Facts
Per 12 servings
- Calories: 168
- Carbohydrate: 13g
- Fat: 9g
- Fiber: 1g
- Protein: 9g
- Sugar: 3g
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