Spaghetti Squash with Homemade Sauce
Directions
- 1Cut the spaghetti squash lengthwise, scoop out all the seeds, poke holes on the backside, and oil both halves.
- 2Season the spaghetti squash with desired seasonings.
- 3Flip the spaghetti squash upside down and cook at 425 degrees for 40 minutes.
- 4Dice a small onion and add it to a pan with a little bit of oil and some chili oil.
- 5Cook the onions until softened, then add garlic and cook briefly.
- 6Add half a pound of Italian sausage and half of a six-ounce can of tomato paste, then cook down.
- 7Add an entire can of diced tomatoes and half a can of tomato sauce to the pan.
- 8Let the sauce cook on medium heat for a little bit.
- 9Add the Boursin cheese (garlic and fine herb) to the pan and mix until melted.
- 10Add about a fourth cup of heavy cream.
- 11Stir in some Parmesan and Asiago blend of cheese.
- 12Once the spaghetti squash is done, shred it.
- 13Optionally, add the sauce and some mozzarella cheese on top of the shredded spaghetti squash and throw it back in the oven until the cheese is melted.
Ingredients
- 1 spaghetti squash
- oil
- 1 small onion diced
- chili oil
- garlic
- 0.5 lb Italian sausage
- 0.5 6 oz can tomato paste
- 1 can diced tomatoes
- 0.5 can tomato sauce
- Boursin cheese garlic and fine herb
- 0.25 cup heavy cream
- Parmesan and Asiago blend of a cheese
- mozzarella cheese
Equipment
panoven
Tips
- Don't skip seasoning the spaghetti squash as it makes it delicious on its own.
- The Boursin cheese (garlic and fine herb) is key to the recipe and cannot be substituted.
- One half of the spaghetti squash will fill you up and makes good leftovers.
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