Author Notes: I've been looking for ways to eat more vegetables and less fat. I actually love veggies if they're prepared with lots of herbs to enhance their flavor. Living in Florida means I have year-round access to wonderfully fresh herbs and so I cook with them often. I'd seen a recipe similar to this, but it used regular sausage, so I thought, hmmn, if I use chicken sausage I can cut the fat and retain the flavor. It worked out very well. —Jenifer Mangione Vogt
- 1 Spaghetti Squash
- 2 Plum tomatoes, diced
- 1 Clove of garlic, diced
- 1 pound Chicken sausage, not in casing
- 1/4 cup Fresh oregano, diced
- 1/4 cup Fresh Italian parsley, diced
- 6 tablespoons Olive oil
- 1 Small white onion, diced
- 1/4 cup Ricotta cheese
- 1/4 cup Shredded mozzarella
- Preheat oven to 350 degrees. Poke a few holes in the spaghetti squash with a fork, or I use, the tip of an oven thermometer. You want to keep them to a minimum, though, because you're going to serve the dish in the shell of the squash when it's done, so don't do too much damage! Cooke the spaghetti squash for about 1 hour. Remove and let it cool so it's easier to work with, but keep it warm.
- In a frying pan, heat the oil, garlic, onion and oregano on medium heat for about 10 minutes. Then add the chicken sausage and heat for 10 minutes without turning so that it browns a bit.
- While the sausage is cooking, cut the spaghetti squash in half length-wise. Scoop out the seeds using a fork so you don't lose the good stuff. Then scoop out all of the squash and place it in a bowl, but keep the two halves of the outer shell because you'll serve this dish in them.
- Add the squash and tomatoes to the pan with the chicken and mix everything together. Place a cover on it for 5 minutes. Then add the cheeses and cover it for another 5 minutes. Mix it all together and add sea salt and freshly ground pepper to taste.
- Spoon the mixture into each half of the squash shell and place the parsley on top for garnish and serve.