Baked Sausage & Spaghetti Squash

I've never been a big fan of anything in the squash family.  But my sister (and co-author of this blog) made spaghetti squash for me once when I was eating gluten-free.  It was really good, especially how she made it.  She told me the basic gist of the recipe, and I made it for supper tonight.  It was a big hit, even with my somewhat skeptical husband.

I cut one spaghetti squash in half, and baked it cut-side down on a cookie  sheet at about 300 for 90 minutes or so (until soft).

I sauteed a minced onion & some green and red peppers in  a large skillet.  I removed 5 sausages from their casings, broke them up with the spatula, and cooked it thoroughly. There was a bit of fat, so I drained it at this point.

I added half a can of diced tomatoes, drained,  as well as a jar of spaghetti sauce. I let this simmer for a bit, while I scraped out the squash with a fork into spaghetti-like strands.  I added this to the sausage mixture and simmered for a bit longer.

I divided the mixture evenly between the empty squash shells, topped it with some shredded cheese and some bread crumbs (mixed with melted butter and a few spices).

I baked it in the oven at 350 for about 20 minutes, then broiled it for a few minutes to make the topping nice and crispy.

I cut the ends off to serve myself and my husband in the shell, and scooped out the extra for our boys.

Added a garden salad, and that was supper!

Thanks for the recipe, Jenn!