-Spaghetti Squash -Italian Ground Sausage -Shredded Mozzarella -Parmesan Cheese -Olive Oil
Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Brush each squash half with olive oil.
Divide the sausage equally between the two spaghetti squash halves.
Roast for 35 to 40 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.
Use two forks to separate the sausage into small chunks and to separate the squash into strands. Mix it all together.
Combine mozzarella with the Parmesan. We added 1/4 teaspoon of red pepper flakes because all we could find was sweet Italian sausage, and we love a little kick. This is completely optional and has not been calculated into the recipe cost.
Top the squash with the cheese. Divide the cheese mixture equally between both squash halves.
Roast for another 5 to 10 minutes or until the cheese is bubbly and has started to caramelize. Buen provecho! (That’s Spanish for: have the best time eating. And trust me, you will!)