Ingredients
4
4 servings
- •1 spaghetti squash, halved and seeded
- •salt and ground black pepper to taste
- •1 cup water
- •1 pound Italian sausage links
- •2 teaspoons extra-virgin olive oil
- •2 white onions, diced
- •1 clove garlic, minced
- •2 teaspoons oregano
- •3 Washington apples - peeled, cored, and sliced into rings
- •1 teaspoon extra-virgin olive oil
- •4 ounces sliced almonds
- •6 ounces shredded Monterey Jack cheese
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Season the squash with salt and pepper. Place the squash halves with the cut side down into a glass baking dish. Pour the water into the dish.
- Bake the squash in the preheated oven for 1 hour. Scrape the squash with a fork into a bowl. Save the dish for later use. Keep the oven hot.
- Cook the Italian sausage in a large skillet over medium heat until browned on all sides, 5 to 7 minutes. Remove the sausage from the skillet, reserving the oil, and set aside to cool. Add 2 teaspoons olive oil to the skillet and allow to get hot; cook and stir the onions and garlic in the hot oil until the garlic is browned and the onions are translucent, 7 to 10 minutes. Chop the cooked sausage and add to the mixture along with the squash. Season with the oregano, salt, and pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Transfer the mixture to the glass baking dish.
- Arrange the apple slices over the mixture in the baking dish. Drizzle 1 teaspoon olive oil over the apples. Scatter the almonds over the apples and sprinkle with the Monterey Jack cheese.
- Bake in the preheated oven until the the cheese is melted completely, about 15 minutes. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 762
- Carbohydrate: 41g
- Fat: 53g
- Fiber: 7g
- Protein: 33g
- Sugar: 15g
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