Twice Baked Spaghetti Squash

I seriously love spaghetti squash! Though, the first time I made it, I wasn’t a real big fan. Spaghetti squash has to be cooked just right or else the “noodles” will be too crunchy (unless you like it that way). This is also why I like twice baked because it ensures that everything is cooked just right!

INGREDIENTS

• 1 or 2 Spaghetti Squash (I typically just do one at a time)

• 1 lb turkey sausage(this typically has a higher protein content and less fat than pork sausage)

• 1 medium yellow onion – cut in to small pieces. (I like to cut them in small squares)

• 1 Tbsp minced garlic

• 1/2 jar of Prego Spaghetti Sauce – Garlic & Herbs

• 1/2 cup mozzarella cheese (possibly more or less, I don’t measure this one)

• 1 zucchini or other veggies of your choosing (optional)

• Approx. 1 Tbsp of olive oil

• Salt & pepper to taste

DIRECTIONS!

• Preheat oven to 400 degrees.

• Cut off the end/tip of the squash and cut the squash in half lengthwise (using a super sharp knife helps) and scoop out all the seeds

• Rub about 1/2 Tbsp of olive oil on the inside of the squash, season with salt and pepper to taste

• Place prepared squash on a baking sheet, cut side down (I like to line my baking sheet with aluminum foil- easier clean up later)

• Bake squash on the center rack for about 40-50 min, depending on the size of your squash. (The outside should be slightly golden and the inside easy to puncture with a fork)

I typically like to wait about 15-20 min after the squash finishes baking before I do the rest, that way the squash cools down a little bit before I attempt to scoop out all the insides! Once the squash is done, I use a mitt to turn it skin side down on the baking sheet while it cools