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Sausage-Spinach Stuffed Spaghetti Squash

From Foothills Market

<p>A sausage and pasta dish for less than 500 calories? Yes! It&#8217;s possible because roasted spaghetti squash substitutes for the pasta at a fraction of the calories. While not a direct pasta substitute, spaghetti squash adds a nutty flavor and slightly crunchy texture that makes this dish unique.</p>
Source: adapted from Cooking on the Weekends ( (Entered by Market Manager)
Serves: 4 servings (1 "bowl" per serving)

2 Spaghetti Squash (medium to small)
1/2 lb Sausage
1 Tbsp olive oil
1 cup yellow onion, thinly sliced
2 garlic cloves, minced
2 Tbsp dry vermouth (or substitute chicken broth)
1/4 tsp ground nutmeg
3/4 cup tomato puree
3 cups spinach, roughly chopped
1 1/2 cups grated Gruyere or Jarlsberg cheese, divided
Salt and freshly-ground black pepper, to taste

Step by Step Instructions
  1. Preheat oven to 400 degrees. Trim ends off the spaghetti squash and cut the squash in half lengthwise. Scoop out and discard seeds. Drizzle cut sides with olive oil and place on a baking sheet, cut side up. Roast until the squash is soft and shreds can be pulled up with a fork, about 30-35 minutes. Remove from oven and allow to cool.
  2. While squash is cooking, prepare the filling. In a skillet over medium heat, brown sausage until it is cooked through. If needed, add olive oil to keep sausage from sticking to the pan. Add onions and garlic to the skillet and cook until the onions are soft and translucent, about 10 minutes. Add vermouth or broth and use a wooden spoon to deglaze the skillet, scraping any bits of food off the bottom of the pan. Add nutmeg, tomato puree, and spinach. Stir until the spinach is fully wilted. Season to taste with salt and pepper.
  3. When squash has cooled enough to handle, use a fork to gently pull the flesh away from the skin in strands. Place the strands in a large mixing bowl and place the empty squash skins back on the baking sheet. Add the sausage-spinach mixture to the bowl of spaghetti squash, along with 1 cup of the cheese. Mix thoroughly, and season again with salt and pepper, to taste.
  4. Divide the mixture between the empty squash skins. Top each "bowl" with 1-2 Tbsp of the remaining cheese. Reduce oven heat to 375. Place squash in the over for 10-15 minutes, until cheese is melted and bubbly.