Stuffed Spaghetti Squash

If you have never prepared a spaghetti squash, THE TIME IS NOW!! This little guys are the bomb, and an amazing alternative to traditional pasta. Many thanks to our friend Chrissy for the inspiration! 


What You'll Need*:

1 spaghetti squash, sliced lengthwise and seeded
1 c marinara--homemade is best
1 c ricotta cheese
1 vegan sausage, diced
1/2 c mozzarella cheese, shredded from the block
Fresh basil, chopped

*Don't be afraid to add more veggies!  Saute mushrooms. spinach, peppers, or anything your heart desires, and load it up!


Preheat oven to 425*

Place squash face down in a roasting pan. Add 2 inches of water.

Roast in the oven for 15-20 minutes, or until flesh easily turns to 'spaghetti' with a fork. You want to it be a little al dente, as it will be going back into the oven. 

Lower oven temp to 350*

Remove squash from pan and place on a cutting board, facing up to cool. Once cooled to room temperature, fluff 'spaghetti' with a fork. 

Top each half with 1/2 c marinara, 1/2 diced vegan sausage, 1/2 c ricotta cheese. Top with mozzarella. 

Dump any remaining water from baking dish. Place filled squash in pan, and pop back into the oven for 10-15 minutes, or until ooey-gooey and delish.

Top with fresh basil and eat right from the shell.

You can thank me for this one later.


Serves 2.