1Cut the spaghetti squash lengthwise, scoop out all the seeds, poke holes on the backside, and oil both halves.
2Cut the spaghetti squash lengthwise, scoop out all the seeds, poke holes on the backside, and oil both halves.
3Cut the spaghetti squash lengthwise, scoop out all the seeds, poke holes on the backside, and oil both halves.
4Season the spaghetti squash with desired seasonings.
5Season the spaghetti squash with desired seasonings.
6Season the spaghetti squash with desired seasonings.
7Flip the spaghetti squash upside down and cook at 425 degrees for 40 minutes.
8Flip the spaghetti squash upside down and cook at 425 degrees for 40 minutes.
9Flip the spaghetti squash upside down and cook at 425 degrees for 40 minutes.
10Dice a small onion and add it to a pan with a little bit of oil and some chili oil.
11Dice a small onion and add it to a pan with a little bit of oil and some chili oil.
12Dice a small onion and add it to a pan with a little bit of oil and some chili oil.
13Cook the onions until softened, then add garlic and cook briefly.
14Cook the onions until softened, then add garlic and cook briefly.
15Cook the onions until softened, then add garlic and cook briefly.
16Add half a pound of Italian sausage and half of a six-ounce can of tomato paste, then cook down.
17Add half a pound of Italian sausage and half of a six-ounce can of tomato paste, then cook down.
18Add half a pound of Italian sausage and half of a six-ounce can of tomato paste, then cook down.
19Add an entire can of diced tomatoes and half a can of tomato sauce to the pan.
20Add an entire can of diced tomatoes and half a can of tomato sauce to the pan.
21Add an entire can of diced tomatoes and half a can of tomato sauce to the pan.
22Let the sauce cook on medium heat for a little bit.
23Let the sauce cook on medium heat for a little bit.
24Let the sauce cook on medium heat for a little bit.
25Add the Boursin cheese (garlic and fine herb) to the pan and mix until melted.
26Add the Boursin cheese (garlic and fine herb) to the pan and mix until melted.
27Add the Boursin cheese (garlic and fine herb) to the pan and mix until melted.
28Add about a fourth cup of heavy cream.
29Add about a fourth cup of heavy cream.
30Add about a fourth cup of heavy cream.
31Stir in some Parmesan and Asiago blend of cheese.
32Stir in some Parmesan and Asiago blend of cheese.
33Stir in some Parmesan and Asiago blend of cheese.
34Once the spaghetti squash is done, shred it.
35Once the spaghetti squash is done, shred it.
36Once the spaghetti squash is done, shred it.
37Optionally, 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.
38Optionally, 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.
39Optionally, 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
1 spaghetti squash
1 spaghetti squash
oil
oil
oil
1 small onion diced
1 small onion diced
1 small onion diced
chili oil
chili oil
chili oil
garlic
garlic
garlic
0.5 lb Italian sausage
0.5 lb Italian sausage
0.5 lb Italian sausage
0.5 6 oz can tomato paste
0.5 6 oz can tomato paste
0.5 6 oz can tomato paste
1 can diced tomatoes
1 can diced tomatoes
1 can diced tomatoes
0.5 can tomato sauce
0.5 can tomato sauce
0.5 can tomato sauce
Boursin cheese garlic and fine herb
Boursin cheese garlic and fine herb
Boursin cheese garlic and fine herb
0.25 cup heavy cream
0.25 cup heavy cream
0.25 cup heavy cream
Parmesan and Asiago blend of a cheese
Parmesan and Asiago blend of a cheese
Parmesan and Asiago blend of a cheese
mozzarella cheese
mozzarella 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.