Spaghetti squash is a delicious and healthy substitute for pasta. It has a nice texture and is full of nutrients. With this flavourful turkey sauce and covered with melted mozzarella cheese, this twice baked spaghetti squash is an easy-to-make and comforting dish.
How to Cook Easy Spaghetti Squash
2 medium spaghetti squash
¾ pound mild turkey sausage
2 cups pasta sauce (I prefer this homemade thicker recipe)
8 oz fresh mozzarella cheese, grated [this makes a HUGE difference in overall flavor, but you can also use the pre-grated type in a pinch]
Freshly cracked pepper
Freshly ground nutmeg
1. Preheat the oven to 425°F and put a parchment paper on a baking sheet (less messy).
2. Cut your spaghetti squash in half, remove the seeds and put it face down on the baking sheet once you’ve put olive oil and salt on it. Put some on the skin of the squash also. Don’t forget to keep the seeds and roast them!
3. Bake the squash for 30-60 minutes or when the skin feels soft and feels when you touch it with a fork.
4. Meanwhile, in a medium saucepan, cook the turkey sausage until it’s brown, add the pasta sauce and heat slowly.
5. Once the squash is nicely cooked, scrape the insides into a bowl using a fork. Add the olive oil, kosher salt, fresh ground pepper and fresh ground nutmeg (if you have it already in powder, skip that step… it’s not as good!). Make sure you mix it so it’s well-seasoned everywhere.
6. In the squash skins or an ovenproof plate, put the spaghetti squash mix and pour ¼ of the turkey sausage pasta sauce. Add the grated mozzarella on top and put it to broil until the cheese is melted and brownish. Serve now!