Italian sausage, precooked (preferably in the sauce) and sliced thin
Meatballs, precooked (again in the sauce) and sliced
Parmesan cheese, grated
Mozzarella cheese, shredded
What to do:
Preheat the oven to 350 degrees
spread olive oil over the bread along with garlic powder, oregano, S & P, and parm cheese.
Place on a sheet tray and toast in the oven for 5 minutes.
Remove and top with tomato sauce, sausage, and meatballs. Then top with more Parmesan and Mozzarella cheese.
Bake for 15 minutes or until cheese is melted and slightly browned.
I have to admit, I’m not ready to give up my family recipe for traditional Italian sauce (aka gravy). It is the first thing I learned to cook on my own and is close to my heart. So, I’ve found a great comp that you can use as a guide so that you can make your own! Click the link to find that along with a meatball recipe. You should know by now that I never buy pre-made 🤓
Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!
A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.
What you’ll need:
1 spaghetti squash
1 medium onion, sliced
2 sweet bell peppers, sliced
fresh spinach, about 2 generous handfuls
2 cloves garlic, minced
1 lb ground sausage
1 cup beef broth
1/2 cup red wine vinegar
S & P
Grated Parmesan cheese, optional
What to do:
Preheat the oven to 375 degrees.
Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
Roast the squash for 30-45 minutes until soft and let cool.
Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.
Add just enough olive oil to coat the bottom and heat on medium.
Add the onions and peppers and sauté for 5 minutes.
Add the garlic and mushrooms and sauté another 2-3 minutes.
Add the broth and red wine vinegar and simmer for 10-15 minutes.
Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
Add the spinach, stir to incorporate and simmer until spinach wilts.
Serve on a plate or a bowl topped with Parmesan cheese.