Italian Baked Spaghetti Squash Boats
A low carb delight! Spaghetti squash becomes a vessel for your favorite Italian ingredients like Italian sausage, peppers, onion and mushrooms; all topped with gooey mozzarella and fresh basil! This is the perfect meal for veggie lovers or those looking to cut back on carbs.
2 small spaghetti squash, cut in half and seeded2 tablespoons extra virgin olive oilSalt and black pepper to taste1 pound ground Italian sausage1 onion, chopped3 garlic cloves, minced1 cup Portobello mushrooms, or crimini mushrooms, sliced1 green bell pepper, chopped1 (28 ounce) can Red Gold® Diced Tomatoes 28 oz or 2 (14.5 oz.) cans Red Gold® Diced Tomatoes 14.5 oz, drained1/4 teaspoon dried thyme1/2 teaspoon dried oregano1/4 teaspoon red pepper flakes, optional1 cup shredded mozzarella cheese2 tablespoons fresh basil leaves, finely sliced or chiffonade
- Preheat oven to 400° F. Brush the inner flesh of the squash with oil and season with salt and black pepper. Place the squash on a foil-lined baking sheet, cut side down. Cook for 30 to 40 minutes or until a knife can easily pierce through the skin. Allow to cool. Using a fork, run it inside scraping lengthwise to create "spaghetti" noodles.
- Heat oil in a skillet over medium-high heat. Add sausage and cook for about 3 to 4 minutes, crumbling as you go to brown. Add onion, garlic and mushrooms and cook until meat is browned. Add green pepper, tomatoes, salt and pepper. Sprinkle in thyme, oregano and pepper flakes, if using. Reduce heat and simmer for 10 minutes.
- Reduce oven to 350° F. Add the sauce on top of the prepared squash halves. Sprinkle with cheese and bake for 10 minutes or until heated through and cheese is melted. Remove from oven and allow to cool for 5 minutes. Garnish with basil and serve.