Recipes

Ingredients

• 4 Lilydale^® Hot Italian Turkey Sausages, casings removed
• 1 large spaghetti squash
• 3 tbsp (45 mL) Mastro^® Olive Oil, divided
• 1/4 tsp (1 mL) each salt and pepper
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp (5 mL) dried oregano
• 2 tbsp (30 mL) tomato paste
• 2 cups (500 mL) tomato sauce
• 2 cups (500 mL) shredded mozzarella cheese
• 2 tbsp (30 mL) chopped fresh parsley

Directions

1. Preheat oven to 375°F (190°C). Cut squash in half lengthwise and remove seeds. Brush with 2 tbsp (30 mL) olive oil; season with salt and pepper. Place cut side down on baking tray; bake for 45 to 55 minutes or until fork-tender. Let cool slightly. Scrape squash with fork to create strands, leaving 1/2-inch (1 cm) border inside shells. Set aside.
2. Heat remaining oil in large skillet set over medium heat; cook onion, garlic and oregano for 2 to 3 minutes or until softened. Crumble in Lilydale^® Hot Italian Turkey Sausages; cook, breaking up sausages with wooden spoon, for about 5 minutes or until browned. Drain and discard any fat.
3. Add tomato paste; cook for 1 minute. Stir in tomato sauce; bring to boil. Reduce heat and simmer for 30 minutes. Add reserved spaghetti squash and toss to coat.
4. Divide spaghetti squash mixture evenly among squash halves. Top with mozzarella cheese; bake for 10 to 12 minutes or until cheese is melted and browned. Sprinkle with parsley before serving.