WHITE BEAN & SAUSAGE BAKED SPAGHETTI SQUASH

February 23, 2015

Listen up. We loved the spaghetti squash burrito bowls so much we had to do a double dip on the wonder-squash. You might compare this take to a sort of lasagna.

WHITE BEAN & SAUSAGE BAKED SPAGHETTI SQUASH from Rachel SchultzWHITE BEAN & SAUSAGE BAKED SPAGHETTI SQUASH
Serves 4

2 spaghetti squash, halved lengthwise
1 onion, diced
2 cloves garlic, minced
30 ounces white beans
1 and 1/2 cups arugula
1 cup ricotta
1/4 cup parmesan
1 egg
2 tablespoons oregano
5 sausage links
1/2 cup panko bread crumbs
Salt & pepper

Preheat oven to 400 degrees. Place spaghetti squash halves flat-side down on a lined baking sheet. Roast for 30 minutes. Cook and crumble sausage in a skillet for about 4 minutes over medium heat. Add onion and garlic to pan, heating for 4-5 more minutes until sausage is fully cooked. In a large bowl, toss together sausage mixture, white beans, arugula, ricotta, parmesan, egg, and oregano. Season with salt & pepper. Hollow out inside of roasted quash and stir most of inside into other ingredients. Fill empty squash with stuffing. Top with panko bread crumbs. Bake for 25 minutes.

WHITE BEAN & SAUSAGE BAKED SPAGHETTI SQUASH
 
Author:
Ingredients
  • 2 spaghetti squash, halved lengthwise
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 30 ounces white beans
  • 1 and ½ cups arugula
  • 1 cup ricotta
  • ¼ cup parmesan
  • 1 egg
  • 2 tablespoons oregano
  • 5 sausage links
  • ½ cup panko bread crumbs
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Place spaghetti squash halves flat-side down on a lined baking sheet. Roast for 30 minutes.
  3. Cook and crumble sausage in a skillet for about 4 minutes over medium heat. A
  4. dd onion and garlic to pan, heating for 4-5 more minutes until sausage is fully cooked.
  5. In a large bowl, toss together sausage mixture, white beans, arugula, ricotta, parmesan, egg, and oregano. Season with salt & pepper.
  6. Hollow out inside of roasted quash and stir most of inside into other ingredients.
  7. Fill empty squash with stuffing. Top with panko bread crumbs.
  8. Bake for 25 minutes.

Adapted from Edible Perspective.

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