This is a great recipe that can be used as a pasta replacement. It is fresh, delicious and loaded with
Flavor! We have added this one to our rotation in place of pasta night!

• 1 Large Spaghetti Squash
• 1 28 Ounce can of Crushed Tomatoes
• 1 tsp of Salt
• 1 tsp of Pepper
• 3 tsp of Malcom’s Italian Stallion Seasoning
• 1/2 Sweet Onion, diced
• 1 Cup of Portabella Mushrooms
• 1 LB of Italian Turkey Sausage
• 1 Heaping TBSP of Ricotta Cheese
• 1 Cup of Italian Blend Cheese
• 3 Cloves of fresh Garlic, minced
• 2 TBSP of Olive Oil
• 1/2 Cup of Mozzarella Cheese

Preheat your oven to 375 degrees.
Split the squash in half long ways and remove the seeds.
Coat the inside with the olive oil and season with the salt & pepper.
Place the squash on a cookie sheet with the inside down.
Bake for 45 minutes or until the shell is soft to touch.
Remove from oven and let the squash cool enough to be able to handle.
Start your sauce by adding the sausage, onion, garlic, mushrooms and 2 teaspoons of the Italian Seasoning to the pan. Cook until the sausage is browned. Add in the can of tomatoes.
Stir until the sauce is fully incorporated. Let simmer for at least 15 minutes, then add the Ricotta Cheese.
Continue to cook until the sauce is creamy and has thickened.
Once the squash is cooled use a fork to shred the inside.
Remove the “spaghetti” and place in a bowl.
Fold about 1 cup of the meat sauce into the “spaghetti”, add ½ cup of the Italian Blend Cheese and combine.
Place half of the mixture into one of squash halves, add a couple tablespoons of the sauce along with some more cheese. Add the remaining mixture and top with half of the mozzarella cheese.
Repeat the same steps for the other half of squash.
Place back in the oven for 10 mins, remove and serve!

GET YOU SOME!

Gear:

• CHEF MASTER Portable Butane Stove https://amzn.to/3IRmuj8
• Malcolm’s Italian Stallion https://h2qshop.com?ref=bob_harvey

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