dinner
Spaghetti Squash Boats
Ingredients
1 pound Regular Premium Pork Sausage
1 spaghetti squash
1/2 cup panko breadcrumbs
2 clove garlic, minced
1 tablespoon minced parsley
2 tablespoon grated parmesan
2 tablespoon and 1 teaspoon olive oil, divided
2 1/2 teaspoon salt, divided
1 onion, thinly sliced
1 tablespoon butter
1 lemon, cut in half
2 cup baby spinach
1/2 teaspoon pepper
Get a boat-load of flavor served in, well, a boat. Enjoy Jimmy Dean® Premium Pork Sausage, baby spinach and spaghetti squash in your new fall favorite.
Make it with Regular Premium Pork Sausage
Directions
- Preheat oven to 400ºF/200ºC.
- Slice squash open vertically. Place on a sheet tray and rub 1 tablespoon olive oil over the cut surface of the squash. Sprinkle with half a teaspoon of salt. Roast for 40-50 minutes until soft. Remove from oven and let cool for 10 minutes. Using a spoon, remove the seeds. Then, using a fork, pull out the soft flesh of the squash and place in a bowl to rest. Set aside squash boats on a sheet tray.
- Heat 1 tablespoon olive oil in a large pan. Add onions and 1 teaspoon of salt and cook over low heat stirring occasionally until browned and softened, about 15 minutes.
- Add sausage and break up with spatula. Cook, stirring occasionally, until mostly cooked. Add butter and squeeze in juice of half a lemon.
- Add in spaghetti squash flesh, spinach, 1 teaspoon salt and pepper. Saute for 5 minutes. Remove from heat and stir in the juice from the other half of the lemon.
- Fill squash boats with filling. Lower oven temp to 375º and bake boats for 15 minutes.
- Dry toast breadcrumbs in a small skillet for 1-2 minutes. Remove and put in a bowl. In the same skillet, heat 1 teaspoon olive oil and saute garlic until fragrant, 1 minute. Add to breadcrumbs. Mix in parsley and parmesan. Top boats with breadcrumbs mixture.
