The roasted strands of pumpkin mimic the texture of spaghetti, while the savoury Italian sausage, rich tomato sauce and melted mozzarella cheese bring all the classic flavours of an Italian meal to the table. It’s a simple yet flavourful dish, perfect for those looking for a healthier option without sacrificing taste.
Ingredients:
- 2 large spaghetti squash, halved
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 lb. Italian sausage, gutted
- 1/2 cup tomato sauce
- 1 c. shredded mozzarella
Method of cooking:
Preheat the oven to 200°C (400°F). Drizzle the inside of each pumpkin half with olive oil and season with salt and pepper. Place on a baking sheet with the cut side down and roast until soft, about 40-45 minutes.
While the pumpkin is roasting, heat a frying pan over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 10 minutes. Drain any excess fat.
When the pumpkin is cooked, leave to cool slightly. Using a fork, scrape the inside to make ‘spaghetti strands’. Leave the strands inside the pumpkin skins.
Top each pumpkin half with equal amounts of cooked sausage, tomato sauce and grated mozzarella.
Return the pumpkin to the oven and bake until the cheese is melted and bubbly, about 10 minutes more.
