Recipe Details
Ingredients
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1(3 pound)spaghetti squash, halved and seeded
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1poundground Italian sausage
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1smallonion, chopped
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1ribcelery, chopped
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1smallcarrot, chopped
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1(15 ounce) candiced tomatoes with basil, garlic, and oregano
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1 ½cupschicken broth
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½(6 ounce) cantomato paste
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3clovesgarlic, pressed
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1cupshredded mozzarella cheese
Cooking Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
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Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
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Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
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Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9×13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
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Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories168 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 4g |
18% |
Cholesterol 21mg |
7% |
Sodium 510mg |
22% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 1g |
3% |
Total Sugars 3g |
|
Protein 9g |
|
Vitamin C 8mg |
38% |
Calcium 126mg |
10% |
Iron 2mg |
10% |
Potassium 363mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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