Comfort food at it's best! The smell of this dish cooking in our test kitchen had the whole Treefort drooling! Let's just say it passed the taste test with flying colors.
What you Need
1 large spaghetti squash (3 pounds)
2 tablespoons Tessemae’s Lemon Garlic Dressing
coarse salt and ground pepper
½ pound Italian sausage (bulk or 2 links, casings removed)
1 small yellow onion, finely chopped
1 tablespoons Tessemae’s Slow Roasted Garlic
¼ cup basil, roughly chopped
1 cup marinara sauce (we use Rao's)
4 eggs, beaten
1 cup gouda cheese, optional (we use Blarney Castle)
What to do
Heat your oven to 400. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the insides with Lemon Garlic and season with salt and pepper. Place cut side down on a baking sheet lined with aluminum foil. Roast until very tender, about 35 minutes. (Test the tenderness with a paring knife; it should easily pierce the squash.)
- While the squash roasts, crumble the sausage into a large skillet over medium high heat. Cook until sausage is browned and some of the fat has rendered out in the pan, about 3 minutes. Stir in the onion and cook until the onion is tender, about 3 minutes. Set aside to cool.
- Use a fork to scrape out the strands of spaghetti squash. In a large bowl combine squash, sausage and onion, Slow Roasted Garlic, basil, ½ cup marinara, and eggs. Season with 1 teaspoon salt and ½ teaspoon pepper.
- Rub a 2 quart baking dish with more Lemon Garlic. Pour the squash mixture into the dish. Spread remaining ½ marinara over top. Place on a baking sheet and bake until firm in the center and bully all over, about 45 minutes. Sprinkle cheese on top, if using, and bake until cheese is browned and tender, about 15 minutes more.