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Michelle Tarby posted an update
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Spent the weekend in one of our favorite areas where there’s a farm stand on just about any corner. So I had to make stuffed spaghetti squash. Seasoned with salt, pepper, sage and a drizzle of olive oil, they roast at 400 degrees for about 45 minutes.
For the filling, I took some cooked some spicy Italian sausage with some freshly chopped tomato, onion, and a bit of spicy tomato oil. The last step is to shred the cooked squash with a fork, spoon the filling over the squash and top everything with freshly shredded sharp cheddar cheese. I returned it to the oven until the cheese was melty and brown.
Sol Damiani, Orsolya Csernák and 3 others7 Comments-
Level:
Scoolinary Team
That sounds amazing, Michelle!
So nice that you got to enjoy fresh local produce. I love how you combined the spicy sausage with cheddar,sounds like a killer combo. Plus, the sage and spicy tomato oil must give the squash an incredible flavor. You’ve really made me want to try it right away.
Thanks for sharing, take care.
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Yum, this totally reminds me of something my mom would come up with for a fall meal.
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Scoolinary Team
@Enzo.ryan.finney Totally!
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Scoolinar
@Ryan Finney @Ryan Finney We love us a good comfort meal!
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Scoolinary Team
Such a great choice for a nice family meal! I do this very same recipe but instead of sausage I use leek and I replace cheddar for a cream cheese. Love this!
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Scoolinar
@Sol Damiani I use ricotta in an acorn squash stuffing. Now I need to try cream cheese in this one
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Scoolinary Team
@michelle-tarby Delish!
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