Recipes using "mushrooms, diced"

Stuffed Spaghetti Squash
Print Recipe
When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Stuffed Spaghetti Squash
Print Recipe
When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 (6-inch long) spaghetti squash
  • 1 tablespoon vegetable oil
  • 1/2 cup onions, finely chopped
  • 1/4 cup pepper, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup canned tomatoes
  • 1/2 cup mushrooms, diced
  • 1/3 cup cooked rice
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Halve the squash lengthwise; discard seeds. Place squash cut side down on baking pan with 1/2-inch of water. Bake for 55 minutes or until tender.
  3. In frying pan, sauté onion, pepper, celery and garlic in oil. Remove and reserve. Remove casings from sausage links. Add sausage to pan and cook over medium heat, crumbling with a wooden spoon.
  4. Stir in tomatoes, mushrooms, rice, parsley, oregano, salt, pepper, and sautéed vegetables. Simmer over low heat for 5 minutes.
  5. When squash is ready, using a fork, pull out the flesh of the squash (it will form spaghetti-like strands). Mix with pan mixture and stuff squash with filling.
  6. Sprinkle tops with cheese and bake until cheese melts.
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