Recipe

Spaghetti Squash Italiano Recipe

	Lincolntoot / All my dishes 1 year, 6 months ago No spaghetti in this dish. Baked spaghetti squash is the hit in this dish! Prep:25m Cook:90m Servings:6	Lincolntoot
	italian vegetable and pork

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Ingredients

1 1/2 pounds bulk pork sausage

1 cup sliced fresh mushrooms

1/2 cup sliced green onions

1 clove minced garlic

2 15 oz. cans tomato sauce

2 medium tomatoes, peeled and chopped

2 tablespoons dried basil

1 tablespoon oregano

1/2 teaspoon pepper

1 (3 pound) spaghetti squash

2 cups shredded cheddar cheese

Directions

Cook sausage in a large skillet until browned, stirring to crumble. Drain, reserving 2 tablespoons drippings; set sausage aside. Saute' mushrooms, onions, and garlic in reserved pan drippings until tender. Stir in sausage, tomato sauce, and next 4 ingredients. Bring to a boil; reduce heat and simmer uncovered 15 - 20 minutes, stirring occassionally. Cool.

Bake squash in a shallow baking dish for 1 hour or until squash yields to pressure. Let cool to touch.

Cut squash in half lengthwise, remove and discard seeds. Using for remove spaghetti squash in strands. Place half of squash in a 13 x 9 x 2 baking dish; pour half of sauce over squash. Repeat layer.

Spread cheese evenly over top.

Bake at 350 F for 30 to 35 minutes until bubbly.

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