Food Network’s Sausage and White Bean-Stuffed Spaghetti Squash

READY IN: 2hrs 15mins

INGREDIENTS

  • 1largespaghetti squash (about 3 pounds)
  • 2teaspoonskosher salt
  • 2tablespoonsolive oil
  • 8ouncessweet Italian sausage, casing removed and crumbled
  • 1pintcherry tomatoes, halved
  • 1412 teaspoonwhite pepper
  • 2garlic cloves, thinly sliced
  • 34 teaspoondried thyme
  • 12 cupdry white wine
  • 12 cupheavy cream
  • 1 (15 1/2ounce) can white beans, drained and rinsed
  • 1 (5 ounce) package Baby Spinach
  • 2tablespoons grated parmesan cheese
  • NUTRITION INFO

    Serving Size: 1 (451) g

    Servings Per Recipe:4

    Calories: 463.2

    Calories from Fat 220 g 48 %

    Total Fat 24.5 g 37 %

    Saturated Fat 10.3 g 51 %

    Cholesterol 60 mg 19 %

    Sodium 1591.9 mg 66 %

    Total Carbohydrate38.1 g 12 %

    Dietary Fiber 7.1 g 28 %

    Sugars 2.8 g 11 %

    Protein 21.2 g 42 %

    DIRECTIONS

  • Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
  • Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, white pepper,, and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
  • Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.
  • Source: Read Full Article