Italian Sausage Spaghetti Squash

1. 1

   Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2. 2

   Set the squash, cut-sides down, on the prepared baking sheet.

3. 3

   Bake in the preheated oven until the squash begins to soften, about 25 minutes. Lower the oven temperature to 350 degrees F (175 degrees C); continue baking until the squash is easily pierced with a knife, about 25 minutes more. Let cool.

4. 4

   Cook sausage in a large skillet over medium heat until browned, about 5 minutes. Transfer to a plate, keeping the drippings in the skillet. Add onion, celery, and carrot to the skillet; cook and stir until they begin to soften, about 5 minutes. Stir in the cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic; simmer until the flavors meld, about 15 minutes.

5. 5

   Shred the squash flesh into spaghetti-like strands with a fork; transfer to a 9x13-inch casserole dish. Stir in tomato sauce to combine; sprinkle mozzarella cheese on top.

6. 6

   Bake in the preheated oven until bubbly and golden brown, about 25 minutes.

• Calories 345.36 kcal Moderate
• Protein 14.52 g Good Source
• Carbs 39.69 g Moderate
• Total Fat 15.98 g High
• Saturated Fat 6.26 g High
• Trans Fat 0.06 g High
• Cholesterol 42.15 mg Moderate
• Sodium 615.39 mg High
• Fiber 7.43 g Good Source
• Sugar 14.17 g High
• Added Sugar 0.0 g Low Source
• Calcium 368.31 mg Good Source
• Iron 2.4 mg Moderate
• Potassium 794.92 mg Moderate
• Vitamin A 107.36 mcg_rae Moderate
• Vitamin C 26.4 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅