Spaghetti Squash Italiano

Name: Spaghetti Squash Italiano
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs bulk pork sausage; 1 cup sliced fresh mushrooms; 1/2 cup sliced green onion; 1 garlic clove, minced; 2 (15 ounce) cans tomato sauce; 2 medium tomatoes, peeled and chopped; 2 tablespoons dried basil; 1 tablespoon dried oregano; 1/2 teaspoon pepper; 1 (3 lb) spaghetti squash; 2 cups shredded cheddar cheese

Submitted by KittyKitty

"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

ingredients

1 ¹⁄₂ lbs bulk pork sausage
1 cup sliced fresh mushrooms
¹⁄₂ cup sliced green onion
1 garlic clove, minced
2 (15 ounce) cans tomato sauce
2 medium tomatoes, peeled and chopped
2 tablespoons dried basil
1 tablespoon dried oregano
¹⁄₂ teaspoon pepper
1 (3 lb) spaghetti squash
2 cups shredded cheddar cheese

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.