Roasted Spaghetti Squash | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Roasted Spaghetti Squash
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: Organic Spaghetti Squash; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Tone's Sage Leaf; New Bridge Cheese, Mediterranean Cheddar; Primo Taglio Roll Mozzarella And Spicy Salame; NY MMD Jalapeno Italian Pork Sausage; White Bell Pepper; Organic Shallot; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Clover Stornetta Butter; Flour; Clover Sonoma Organic 1% Milk Half Pint; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic

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Roasted Spaghetti Squash

Serves 415 mins prep55 mins cook

This dish features roasted spaghetti squash that is perfectly al dente, accompanied by caramelized Italian sausage, peppers, and onions, all topped with a creamy cheesy béchamel sauce for a deliciously elevated meal.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

spaghetti squash

tsp salt

black pepper

sage leaves

New Bridge Cheese, Mediterranean Cheddar

cup cheddar

Primo Taglio Roll Mozzarella And Spicy Salame

cup mozzarella

sweet italian sausage

red bell pepper

yellow onion

tsp salt

black pepper

tbsp butter

tbsp flour

cup milk

tsp salt

black pepper

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Instructions

1: Preheat oven to 400°F.

2: Wash, half, and de-seed the squash; season with olive oil, salt, and pepper and roast open side down for about 45 minutes.

3: In the meantime, sauté the peppers and onions in olive oil with salt and pepper until caramelized and set aside.

4: Take sausage out of the casing, crumble it up, and cook until golden; mix with the caramelized peppers and onions.

5: To make the Béchamel, melt butter over medium heat, stir in flour and slowly incorporate the milk; season with salt and pepper and keep covered.

6: Once the squash is roasted, tear the strings apart with a fork; add the sausage mix, Béchamel, cheeses, and sage leaves on top and roast at 450°F on the top rack for about 10 minutes until the cheese is bubbly and enjoy!

7: Note: Rub sage leaves with olive oil so they won’t burn!

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