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Categories:
cheese freshly grated Parmesan cheese basil Mozzarella cheese olive oil onion clove garlic Italian chicken sausage tomatoes basil
Viewed: 43 - Published at: 8 years agoIngredients
- 3 small spaghetti squash
- 1/3 cup small curd cottage cheese
- 1/2 cup freshly grated parmesan cheese
- 1 tbsp chopped basil
- 1 cup shredded mozzarella cheese
- 1 -sauce-
- 1 tsp olive oil, extra virgin
- 1/2 onion, finely chopped
- 3 clove garlic, minced
- 14 oz italian chicken sausage
- 14 oz crushed tomatoes
- 2 tbsp chopped basil
Method
- Preheat oven to 400f
- Cut squash in half lengthwise, scoop out seeds.
- Season with salt and pepper.
- Bake one hour on a cookie sheet, cut side down, until soft.
- In a bowl, combine the cottage cheese, parmesan cheese, and basil.
- In a large skillet, saute the onions and garlic in the olive oil.
- Add sausage and cook, breaking up into small pieces until browned and cooked through.
- Add the crushed tomatoes and salt and pepper to taste.
- Cover, and reduce heat to low, and simmer about 20 minutes.
- Add the basil.
- When squash is cooked, let cool about 10 minutes.
- When it's cool enough to handle, use a fork to remove the flesh, reserving the shells.
- Place the spaghetti squash on paper toweling to soak up any excess liquid.
- Then mix with HALF the sauce.
- Divide the squash mixture evenly between the shells.
- Top the filled shells with remaining sauce, cottage cheese mixture, and mozzarella cheese, dividing each evenly among your "boats".
- Bake in the oven for 20-30 minutes until hot and cheese is melted.
- Delicious!
