Stuffed Spaghetti Squash
When cooked, the inner strands of this healthful squash take on the texture of spaghetti – –
  • 1/2pound DiRusso’s® Italian Sausage Linksor Patties
  • 1(6-inch long) spaghetti squash
  • 1tablespoon vegetable oil
  • 1/2cup onions, finely chopped
  • 1/4cup pepper, finely chopped
  • 1/4cup celery, finely chopped
  • 1clove garlic, minced
  • 1/2cup canned tomatoes
  • 1/2cup mushrooms, diced
  • 1/3cup cooked rice
  • 1teaspoon oregano
  • salt and pepperto taste
  • 1tablespoon fresh parsley, chopped
  • 1/4cup shredded mozzarella cheese
  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.