Lunch: Tuscan Spaghetti Squash

Recipe by Lindsay Funston Stuffed with crumbled Italian sausage and cheese (and a little tomato sauce—yes, taking another liberty here), you have yourself a beautiful mess of Italian ingredients.

Ingredients

2 large spaghetti squash, halved
2 tbsp. plus 1 tsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/2 lb. Italian sausage, casings removed
1/2 c. tomato sauce
1 c. shredded mozzarella

Instructions

Preheat oven to 400 degrees F. On a large baking sheet, rub insides of spaghetti squash with 2 tablespoons olive oil and season generously with salt and pepper.
Bake until tender, 55 minutes to 1 hour. Remove from oven and heat broiler.
Once cool enough to handle, shred spaghetti squash with a fork.
Meanwhile, in a large skillet over medium-high heat, cook sausage until browned.
Divide tomato sauce and sausage among halves and top with cheese.
Broil until cheese is browned and squash warmed through, 4 to 5 minutes. Serve hot.

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