Ingredients (4 Servings)

• 2 medium-sized spaghetti squash
• 1 pound of Italian chicken sausage
• 2 cups of prepared marinara sauce
• Salt and pepper to taste
• 1 tbsp. extra virgin olive oil
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped parsley

Directions

• Preheat the oven to 375 F.
• Slice off the end of the squash and stand the squash upright on the newly created flat end. Use your knife to slice the squash in half.
• Use a spoon to scoop out seeds and season with salt and pepper to taste.
• Place the halves upside down in baking dish and add 1 inch of water.
• Bake until squash is tender, about 40 minutes or so.
• Remove the squash’s flesh with a fork, and keep the shells.
• Remove the chicken sausage casings.
• Preheat olive oil in a large pan and place the chicken sausages in the pan. Use a spatula to break up the meat and cook for 5-7 minutes.
• Add the marinara sauce, the spaghetti squash, salt and pepper to taste, and stir to combine.
• Cook for 3-5 minutes and stir occasionally.
• Preheat the broiler. Divide the spaghetti squash mixture between the four spaghetti squash shells and sprinkle cheese.
• Broil the boats for 3-5 minutes, until cheese is melted and browned.
• Sprinkle with parsley and serve.

Buona Cena!

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