I call this comfort food with a bit of a healthy twist (aka a great way to get them veggies in). This is my favorite way to eat a spaghetti squash and I think it will be one of yours as well! Super flavorful and extremely satisfying this one graces our table quite a bit in the fall/winter months. The longer the sauce simmers, the better it is so I am placing it first in line for the recipe, that way it can simmer while you bake off your squash. Truth be told though- any and all of these steps can be made DAY AHEAD and in any order which is always a plus in my book. Just combine them and bake them in the end!
You will need:
Sauce:
1 lb package of spicy (or sweet) Italian sausage (Turkey or pork work great, DYING to try out the Beyond brand Italian plant based sausage)
1 medium size carrot (diced)
1 medium size onion (diced)
4 cloves of garlic (minced)
1 tsp salt
1/2 tsp black pepper
1/3 cup of red wine
1 Tbs tomato paste
1 28 oz can of diced tomatoes
2 Tbs fresh basil (chopped)
Squash:
1 medium spaghetti squash
Olive oil
Assembly at end:
1 cup grated parmesan cheese (divided)
8 oz low moisture mozzarella (cut into small cubes)
To make your sauce.
Coat the bottom of a large skillet or dutch oven with olive oil and heat over medium high heat. Add your sausage (if it is in a casing, squeeze it out of it). Using a spatula or wooden spoon, break up and brown the sausage in your pan. Once it is cooked, remove with a slotted spoon and set aside.
Add another quick swirl of oil if your pan is looking dry and add your veggies (carrot though garlic). Add your salt and pepper and sauté until onions become translucent, about 5 minutes.
Add your red wine and scrape up any brown bits left behind in your pan. Once your wine has simmered for about 2 minutes add your tomato paste, canned tomatoes, cooked sausage, and basil. Stir. Let the entire mixture come to a low bubble and lower heat to low. Let simmer, uncovered, on low until carrots are tender and mixture has thickened. I let it go for as long as I can. Can also make this the day before if wanted!
To make your squash.
Preheat your oven to 400F.
Slice your squash in half and using an ice cream scoop or anything else you may prefer- remove the seeds.
Slather a bit of olive oil and a sprinkle of salt on the inside cavity and flesh of your squash halves and place them face-down on a baking sheet2.
Bake for 30-40 min. I usually pull them out closer to 30 min to achieve al dente shreds…. they will cook more later and you don’t want them to get mushy. Set your squash aside to cool before pulling your ‘spaghetti’ shreds from it.
Assembly
Once your squash and sauce are ready preheat your oven to 450F.
Transfer your shredded squash to your sauce pan and toss to combine thoroughly. Toss in 1/2 cup of your parmesan cheese and your diced mozzarella and stir to combine again. Making sure that your mozzarella is evenly distributed throughout.
Using tongs or a good scooper, transfer your mixture to a 9×13” pan, leaving any extra moisture from the sauce behind in your sauce pan. (This can happen if you get an extra juicy can of tomatoes and the squash has enough moisture to begin with).
Using your remaining 1/2 cup of grated parm- evenly dust the top of your mixture.
Bake at 450F until the entire mixture starts to bubble and brown on the top. *If your mixture seems to be bubbling away but not browning, just up your temp to broil and brown it for a few quick minutes.
Remove your pan from the oven and let set for about 10-15 minutes. This will allow the moisture to redistribute through the dish and your “baked ziti” should come out nicely. Enjoy!
CONDENSED
You will need:
Sauce:
1 lb package of spicy (or sweet) Italian sausage (Turkey or pork work great, DYING to try out the Beyond brand Italian plant based sausage)
1 medium size carrot (diced)
1 medium size onion (diced)
4 cloves of garlic (minced)
1 tsp salt
1/2 tsp black pepper
1/3 cup of red wine
1 Tbs tomato paste
1 28 oz can of diced tomatoes
2 Tbs fresh basil (chopped)
Squash
1 medium spaghetti squash
Olive oil
Assembly at end
1 cup grated parmesan cheese (divided)
8 oz low moisture mozzarella (cut into small cubes)
To make your sauce.
Coat the bottom of a large skillet or dutch oven with olive oil and heat over medium high heat. Add your sausage (if it is in a casing, squeeze it out of it). Using a spatula or wooden spoon, break up and brown the sausage in your pan. Once it is cooked, remove with a slotted spoon and set aside.
Add another quick swirl of oil if your pan is looking dry and add your veggies (carrot though garlic). Add your salt and pepper and sauté until onions become translucent, about 5 minutes.
Add your red wine and scrape up any brown bits left behind in your pan. Once your wine has simmered for about 2 minutes add your tomato paste, canned tomatoes, cooked sausage, and basil. Stir. Let the entire mixture come to a low bubble and lower heat to low. Let simmer, uncovered, on low until carrots are tender and mixture has thickened. I let it go for as long as I can. Can also make this the day before if wanted!
To make your squash.
Preheat your oven to 400F.
Slice your squash in half and using an ice cream scoop or anything else you may prefer- remove the seeds.
Slather a bit of olive oil and a sprinkle of salt on the inside cavity and flesh of your squash halves and place them face-down on a baking sheet2.
Bake for 30-40 min. I usually pull them out closer to 30 min to achieve al dente shreds…. they will cook more later and you don’t want them to get mushy. Set your squash aside to cool before pulling your ‘spaghetti’ shreds from it.
Assembly
Once your squash and sauce are ready preheat your oven to 450F.
Transfer your shredded squash to your sauce pan and toss to combine thoroughly. Toss in 1/2 cup of your parmesan cheese and your diced mozzarella and stir to combine again. Making sure that your mozzarella is evenly distributed throughout.
Using tongs or a good scooper, transfer your mixture to a 9×13” pan, leaving any extra moisture from the sauce behind in your sauce pan. (This can happen if you get an extra juicy can of tomatoes and the squash has enough moisture to begin with).
Using your remaining 1/2 cup of grated parm- evenly dust the top of your mixture.
Bake at 450F until the entire mixture starts to bubble and brown on the top. *If your mixture seems to be bubbling away but not browning, just up your temp to broil and brown it for a few quick minutes.
Remove your pan from the oven and let set for about 10-15 minutes. This will allow the moisture to redistribute through the dish and your “baked ziti” should come out nicely. Enjoy!