Spaghetti Squash Casserole

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound turkey sausage
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup cherry tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded mozzarella
1/2 cup (2 ounces) feta cheese
1 tablespoon chopped fresh parsley

Cut squash in half lengthwise; scoop out seeds. Place with cut side down on a foiled and greased baking sheet. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork (take out and let cool). When cool enough to handle, scoop out squash, separating the strands with a fork. But while the squash is cooling, in a skillet, cook sausage, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an un-greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

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