Sausage Stuffed Spaghetti Squash

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  1.5 lbs Squash, Spaghetti
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  0.5 lbs Italian Pork Sausage
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  0.5 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Slice the spaghetti squash in half lengthwise, scoop out the seeds from the central cavity, brush each half with olive oil, and place cut-side down on a baking sheet. Roast at 400°F for 25–30 minutes until the flesh is tender and easily pierced with a fork.
2. 2While the squash roasts, brown the Italian pork sausage in a large skillet over medium-high heat for 8–10 minutes, breaking it into small chunks as it cooks, until no longer pink and internal temperature reaches 160°F.
3. 3Remove the squash from the oven and let cool for 2–3 minutes until safe to handle. Use two forks to shred the squash flesh into strands, keeping it in each half.
4. 4Divide the cooked sausage evenly between the two squash halves and stir to combine with the squash strands.
5. 5Divide the part-skim mozzarella and grated Parmesan evenly between the two squash halves, distributing them in equal amounts.
6. 6Return the stuffed squash halves to the oven at 400°F for 8–10 minutes until the cheese is melted, bubbly, and begins to brown at the edges.
7. 7Remove from the oven and let cool for 1–2 minutes, then divide each sausage-stuffed squash half into 2 portions and transfer evenly into 4 airtight containers while warm. Refrigerate for up to 4 days.