Spaghetti Squash Nests With Sausage Mushrooms & Tomatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.
• STEP 3.Roast the spaghetti squash in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 4.While the spaghetti squash is roasting, heat a large skillet over medium heat. Add the sausage and cook until browned and cooked through, breaking it up into crumbles with a spoon.
• STEP 5.Add the mushrooms and cook for 5 minutes, or until they are tender and lightly browned. Stir in the garlic and cook for an additional minute.
• STEP 6.Add the diced tomatoes, Italian seasoning, salt, and pepper to the skillet. Cook for 5 minutes, or until the tomatoes are heated through.
• STEP 7.Using a fork, shred the flesh of the roasted spaghetti squash into strands. Divide the strands into 4 equal portions and form each portion into a nest shape on a baking sheet lined with parchment paper.
• STEP 8.Fill each nest with the sausage, mushroom, and tomato mixture. Top with shredded mozzarella cheese.
• STEP 9.Bake the nests in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve the spaghetti squash nests with a sprinkle of fresh parsley and enjoy!

Cooking Tips

• You can customize the filling by adding other vegetables like bell peppers or spinach.
• Feel free to use your favorite type of sausage, such as Italian sausage or chicken sausage.
• If you prefer a vegetarian version, you can omit the sausage and add more mushrooms or other vegetables.
• To make the nests hold their shape better, you can lightly press the shredded spaghetti squash into the baking sheet before filling them.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These spaghetti squash nests are best served fresh from the oven.
• If you have leftovers, you can reheat them in the oven at 350°F (175°C) for about 15 minutes.
• Serve the nests as a main course with a side salad, or as a side dish alongside grilled chicken or fish.