Ingredients
Scale
- 1 pound italian sausage
- 1 spaghetti squash
- 1 cup low carb pasta sauce
- 1/4 cup ricotta
- 1 cup mozzarella
- 1/4 cup parmesan
- Salt, pepper, italian seasoning- to taste
- Parsley, garnish
Instructions
- Cut squash in half, remove seeds, and place cut side down in baking dish in 1-2 inches of water
- Bake at 400 for 45-50 minutes or until tender
- While squash is baking, brown italian sausage
- Add pasta sauce to meat and simmer with seasoning for 10-15 minutes
- Remove squash and scrape inside of squash using fork, place strands into mixing bowl
- Combine squash strands with meat sauce, ricotta, half cup mozzarella and parmesan
- Place mixture back in squash shell or in baking dish and cover with remaining mozzarella
- Bake 10-15 minutes until cheese is bubbly and golden
- Garnish with chopped parsley
Notes
If you add combined mixture back into squash shell to bake, be sure to keep a couple inches of water in the bottom of the pan so the squash shell doesn't burn