Today in this recipe, I’ll show you how to prepare Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats or you can say that you will know the great recipe to make Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats, today. So, without wasting time let’s start:
Ingredients To Make Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats
To make the Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats, the ingredients which are required to make this recipe are the following which are shown below:
- three tbsp olive oil
- 3 tablespoons salt
- 1 small chopped yellow onion
- 1 big red onion, halved and thinly sliced
- 1 pound casing-free Italian sausage
- 2 Italian frying peppers, thinly sliced
- 6 minced garlic cloves
- 1/4 cup + 3 grated parmesan cheese
- 1 1/2 tsp Italian seasoning
- 2 big red bell peppers, thinly sliced
- 8 oz. mozzarella (small balls or shredded)
- Two roasted spaghetti squashes (see the link in the post for instructions)
- (1) 1/2 teaspoon crushed red pepper Whole peeled tomatoes with juice, 28 oz.
Instructions To Make Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats
To make the Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats and the instructions are the following which are shown below:
- Cook spaghetti squash according per package guidelines. Make your sauce while the squash roasts.
- In a large sauté pan over medium heat, heat the oil. Cook until the sausage is brown, breaking it up with a wooden spatula into bite-sized bits. Cook for 4-5 minutes, or until the yellow onion has softened in texture and color. Reduce the heat to low and simmer the red onion and peppers for about 12 minutes, or until the peppers have softened.Cook for 2 minutes with the garlic and crushed red pepper, then add the entire peeled tomatoes (add them with your hands, softly smashing them as you place them within the pot), the juices that they produce, Italian seasoning, and salt. Bring the sauce to a boil over medium-high heat. When it reaches a rolling boil, reduce the heat to a low and boil until 45 minutes on low. When the sauce is ready to use, taste it and adjust the amount of spices as needed.
Assembly:
- Preheat the oven to 400°F. Set aside a large baking sheet lined with aluminum foil.
- In a large mixing dish, add the scooped out spaghetti squash flesh, 2 1/4 cup sausage sauce, and 3 tablespoons parmesan cheese.
- Distribute the saucy spaghetti squash mixture among the four empty squash shells, then cover with mozzarella and the remaining parmesan and set on the preheated pan. Bake for 8-10 minutes, or until the cheese has melted fully. Serve immediately!
Conclusion (Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats)
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