Spaghetti Squash Italiano

"The sauce can be stored up to 3 days in a covered container in fridge, or frozen up to two weeks."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Cook sausage in a large skillet until browned, stirring to crumble. Drain sausage, reserve, 2 tablespoons drippings; set sausage aside.
  • Saute mushrooms, onions, and garlic in reserved pan drippings until tender.
  • Stir in sausage, tomato sauce, and next 4 ingredients.
  • Bring to a boil; reduce heat and simmer, uncovered 15-20 minutes, stirring occasionally.
  • Wash squash, pierce with fork several times. Place squash in a shallow baking dish.
  • Bake at 350F for 1 hour or until squash yields to pressure. Let cool.
  • Cut squash in half lengthwise; remove and discard seeds. Using a fork, remove spaghetti-like strands from squash. Plac ehalf of squash in 13x9x2 inch baking dish.
  • Pour half of sauce over squash. Repeat layers. Spread cheese evenly over top. Bake at 350Ffor 30-35 minutes or until bubbly.

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