Sausage Stuffed Spaghetti Squash

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  Squash, Spaghetti(680g)
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  Italian Pork Sausage(227g)
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  Mozzarella Cheese(120g)

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

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  Parmesan Cheese(60g)

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

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  Olive oil(8g)

  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. 5In a small bowl, combine the part-skim mozzarella and grated Parmesan in equal amounts.
6. 6Divide the cheese mixture evenly between the two squash halves and return 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.
8. 8Divide each sausage-stuffed squash half evenly into 2 portions and transfer into 4 airtight containers while warm. Refrigerate for up to 4 days.