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Italian Baked Spaghetti Squash Boats

  • Italian Baked Spaghetti Squash Boats
PREP: 10 minutes
COOK: 50 minutes
SERVINGS: 4
A low carb delight! Spaghetti squash becomes a vessel for your favorite Italian ingredients like Italian sausage, peppers, onion and mushrooms; all topped with gooey mozzarella and fresh basil! This is the perfect meal for veggie lovers or those looking to cut back on carbs.

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
1 cup Portobello mushrooms, or crimini mushrooms, sliced
3 garlic cloves, minced
1 green bell pepper, chopped
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
1 (28 ounce) can Redpack® Diced Tomatoes, drained

Directions

  • Preheat oven to 400 degrees 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 30-40 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.
  • 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.
  • Reduce heat to 350 degrees 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.

Nutrition

Calories: 380 | Fat: 28.0g | Trans Fats: 0g | Cholesterol: 70mg | Sodium: 1430mg | Carbohydrate: 13g | Fiber: 3g | Protein: 20g | Vitamin A: 15% | Vitamin C: 45% | Calcium: 15% | Iron: 8%

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