Italian Sausage Spaghetti Squash You Have To Try

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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

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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