Stuffed Spaghetti Squash

Ingredients

• 2 spaghetti squash – halved lengthwise and seeded
• 3 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 1 lb italian sausage – casings removed
• 1 yellow onion – finely chopped
• 3 cloves garlic – minced
• 0.5 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 2 cups marinara sauce
• 1.5 cups mozzarella cheese – shredded
• 0.5 cup parmesan cheese – finely grated
• fresh basil – chopped (for serving)

Instructions

1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
2. Place the spaghetti squash cut side up on the sheet, drizzle with 2 tbsp of the extra-virgin olive oil (reserving 1 tbsp for sautéing later), and season evenly with the kosher salt and black pepper; flip cut side down and roast until the shells give when pressed and the strands pull away easily with a fork, 35–45 minutes.
3. While the squash roasts, heat the reserved oil in a large skillet over medium heat; add the italian sausage and cook, breaking it up, until browned, 5–7 minutes, then stir in the yellow onion and cook until translucent, 4–5 minutes; add the garlic, crushed red pepper flakes, and dried oregano and cook until fragrant, about 1 minute; stir in the marinara sauce and simmer gently to thicken slightly, 5 minutes.
4. When the squash is cool enough to handle, turn the halves cut side up and use a fork to scrape the strands into the skillet, leaving the shells intact; toss until the strands are well coated with the sauce.
5. Spoon the mixture back into the shells, mounding it evenly; top with the mozzarella cheese, then the parmesan cheese.
6. Return the stuffed shells to the oven and bake until the cheese is melted and bubbling, 10–12 minutes; for deeper browning, broil 1–2 minutes, watching closely.
7. Let rest 5 minutes, finish with the fresh basil, and serve hot.