This was actually the first time I’d even seen a Spaghetti Squash never mind cooked with one so I had no idea what to do with it when it arrived in my vegetable box a couple of weeks ago. A quick look on google told me that the Spaghetti Squash was watery but could be used as a replacement for pasta and was great when stuffed so I decided to cook a similar filling that I would use with a marrow as they can also be very watery.
To make the Stuffed Spaghetti Squash you will need:
1 Spaghetti Squash
1 small tub of ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped basil
1 pack of mozzarella cheese cut into slices
For the sauce:
1 tsp olive oil
1/2 onion, finely chopped
2 cloves garlic chopped
6 herbed chicken or beef sausages
250g chopped tomatoes
2 tbsp chopped basil
Preheat oven to 180º. Cut the spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepperand bake on a baking sheet, cut side down until soft.
In a small bowl combine the ricotta cheese, parmesan cheese and basil and set to one side.
In a large pan, heat the oil and add onion and garlic; sauté on a medium heat until soft. Chop the the sausage into chunks and cook until browned and cooked through. When the sausage is cooked, add the chopped tomatoes and cover, reducing heat to low. Simmer for 20 minutes, remove from the heat then add in the basil.
When the spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. Use a fork to remove the flesh into a muslin lined sieve reserving the shells. Drain the squash soak up any excess liquid, then toss with the sauce. Layer the shells with the sauce and ricotta mixture and place on a baking sheet.
Top each squash with the mozzarella cheese and bake in the oven for 20 minutes or until the cheese has melted.