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Italian Sausage Spaghetti Squash |
"Easy gluten-free dinner for the family."
Ingredients :
- 1 (three 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 1/2 cups fowl broth
- half (6 ounce) can tomato paste
- three cloves garlic, pressed
- 1 cup shredded mozzarella cheese
Instructions :
Prep : 20M | Cook : 12M | Ready in : 2H |
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- Preheat oven to four hundred tiers F (200 stages C). Line a baking sheet with parchment paper. Place squash, cut facets down, on baking sheet.
- Bake squash within the preheated oven till it starts offevolved to soften, approximately 25 mins. Reduce oven temperature to 350 stages F (175 degrees C) and preserve baking till easily pierced with a knife, approximately 25 minutes more. Remove from the oven and funky until easily handled.
- Cook sausage in a massive skillet over medium warmth until browned, approximately 5 mins; take away from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, approximately 5 minutes. Stir cooked sausage, diced tomatoes, bird broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors integrate, approximately 15 mins.
- 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 mix. Cover with mozzarella cheese.
- Bake within the preheated oven oven till bubbly and golden brown, approximately 25 mins.
Notes :
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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