Italian Caprese Stuffed Spaghetti Squash
Comforting stuffed squash dish made with high quality ingredients. A delicious dish developed for Heinen’s that will get you ready for Squash season!
Italian Caprese Stuffed Spaghetti Squash
- Prep Time
30 min
- Cook Time
1 hr
- Total Time
1 hr 30 min
- Servings
4
- Difficulty
Medium
Ingredients
- 2 Whole Spaghetti Squash Cut in Half
- 1 Pound Ground Italian Sausage (sweet, mild, or hot)
- 1-8oz Package of Belgioioso Mozzarella Cheese Shredded
- 1-12oz package of On the Vine Nature Fresh Cherry Tomatoes Halved
- 5 Tbsp Extra Virgin Olive Oil
- 10 Basil Leaves chiffonade + 4 for garnish
- Salt and Pepper
- Heinen’s Balsamic Vinegar Reduction Glaze
Instructions
- Cut Spaghetti Squash in half – poke a few holes with a fork in the squash, microwave for 3 minutes and allow to rest till cool enough to touch. Slice in half.
- Drizzle both sides of the squash with extra virgin olive oil and season with salt and pepper. Turn flesh side down on a lined baking sheet and bake at 400° F for 30 minutes. This will ensure that the liquid in the squash drains out.
- While the squash is baking prepare your crumbled sausage. In a large skillet add 1 tablespoon of extra virgin olive oil and preheat pan over medium-high heat. Once pan and oil is hot, add sausage and brown while breaking up into bite sized pieces for 7-8 minutes.
- While the sausage is browning, prepare your tomatoes by slicing them in half, shredding your mozzarella cheese, and cutting your basil into ribbons. Set aside.
- Using a slotted spoon, remove sausage from the pan discarding any excess grease onto a paper lined plate. Set aside until you build your stuffed squashes.
- Remove spaghetti squash from oven after 30 minutes. With a fork carefully remove the seeds. Removing the seeds after baking is much easier than removing them prior to cooking.
- Shred with a fork until it resembles angel hair pasta. Then toss each half of squash threads in 1 tablespoon of extra virgin olive oil and season with salt and pepper.
- Divide the cooked sausage crumbles, shredded cheese, basil, and the halved tomatoes between the four shredded squash halves.
- Bake for an additional 12 minutes at 400 degrees or until the cheese is melted and the squash has nice golden edges.
- Remove from oven and garnish with additional basil and a drizzle of the balsamic glaze.
Tips
- You may also remove the entire flesh of the squash and toppings into a bowl for a more composed dish to impress your friends or family.
- For a side dish, you can simply omit the sausage and cut the squash into quarters and serve with your favorite protein.
- For Vegetarians, simply omit the meat.
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