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
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!View original recipe