Italian Sausage Spaghetti Squash

Ingredients and Weight:

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour, 15 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper.
3. Roast the squash cut-side up on a baking sheet for 1 hour, or until tender and easily pierced with a fork.
4. While the squash is roasting, brown the sausage in a large skillet over medium heat. Drain any excess grease.
5. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
6. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and black pepper. Bring to a simmer and cook for 15 minutes, or until thickened.
7. Use a fork to scrape the spaghetti squash into strands.
8. Add the squash to the sauce and stir to combine. Cook for 5 minutes, or until heated through.
9. Serve immediately, topped with grated Parmesan cheese if desired.

Nutritional Information:

• Calories: 300 per serving
• Fat: 10 grams
• Protein: 20 grams
• Carbohydrates: 40 grams
• Fiber: 5 grams
• Sugar: 10 grams

Dish Characteristics:

• A comforting and flavorful dish that combines the flavors of Italian sausage, spaghetti squash, and classic Italian seasonings.
• The spaghetti squash provides a low-carb alternative to traditional pasta.
• The dish is easy to make and can be tailored to different tastes by adjusting the amount of salt and pepper or adding additional spices.

User Comments:

• "This was absolutely delicious! I loved the combination of flavors and the spaghetti squash was a great substitute for pasta."
• "I made this for my family and they all raved about it. It's now one of our go-to recipes."
• "I used a bit more sausage than the recipe called for and it turned out even better. So good!"

Special Precautions and Tips:

• Be careful when cutting the spaghetti squash, as it can be slippery.
• If you don't have a skillet large enough for the sauce, you can transfer the sausage and vegetables to a Dutch oven or large saucepan after browning.
• If the sauce becomes too thick, add a little water or broth to thin it out.