Description
Easy gluten-free dinner for the family.
Ingredients
- 1 (3 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 ½ cups chicken broth
- ½ (6 ounce) can tomato paste
- 3 cloves garlic, pressed
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash
- cut sides down
- on baking sheet.
- Bake squash in the preheated oven until it starts to soften
- about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife
- about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned
- about 5 minutes; remove from skillet. Add onion
- celery
- and carrot to the skillet; cook and stir in sausage drippings until starting to soften
- about 5 minutes. Stir cooked sausage
- diced tomatoes
- chicken broth
- tomato paste
- and garlic into the skillet. Simmer sauce until flavors combine
- about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9×13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 12