Good Food And Treasured Memories

Sausage & Chicken Stuffed Spaghetti Squash

CourseMain Dish
CuisineAmerican, German

Servings

2-4

Servings

2-4

Ingredients

Squash

1medium spaghetti squash, halved, seeds removed
1Tbsp olive oil
salt & pepper to taste

Filling & Topping

2Tbsp olive oil
220gm Asiago & red pepper sausage
1/2small red onion, chopped
1cup grape tomatoes, halved OR 1 lg Roma tomato
1medium zucchini, cut in half moons
2cloves garlic, minced
1tsp lemon zest
salt & pepper to taste
1/2tsp Italian seasoning
2 1/2cups cooked chicken, shredded
200gm mozzarella, shredded
30gm Parmesan, grated

Instructions

Squash

Preheat oven to 400 F. Drizzle cut sides of spaghetti squash with oil & season with salt & pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30-35 minutes. Allow to cool slightly. Using a fork, break up squash strands. Set aside.

Filling & Topping

In a large skillet, scramble-fry sausage in olive oil; drain on paper towels. Add another Tbsp oil to skillet; saute onion & pepper about 3-4 minutes then add tomatoes, zucchini, garlic & lemon zest. Season with salt, pepper & Italian seasoning & cook 3-4 minutes more. Gently stir in squash, cooked chicken & sausage & remove from heat.
Divide mixture between spaghetti squash halves (or quarters). Top each spaghetti squash portion with mozzarella cheese & return to oven to melt for 5 minutes. Garnish with Parmesan & serve.