Italian Stuffed Spaghetti Squash
3 pound spaghetti squash (1 large squash or 2 small squashes)
1 (13 oz) package smoked kielbasa sausage
8 ounces (½ lb) ground Italian sausage
1 cup ricotta cheese
5 cups (40 oz) marinara sauce
½ cup shredded parmesan cheese
1 ½ cups shredded mozzarella cheese
chopped parsley, for garnishing
Preheat oven to 400°F. Cut spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet and place in the oven for 45-60 minutes, until squash can easily be removed with a fork.
While squash is baking, cut the kielbasa sausage in half lengthwise, then slice into small half moon pieces. In a large skillet over medium high heat, brown both sides of the sausage. Remove sausage and set aside.
Place the ground sausage in the same pan and cook and crumble until no longer pink. Drain any excess grease.
Place the kielbasa back in the pan along with the cooked ground sausage. Add the ricotta cheese and marinara sauce and stir till combined and bubbling.
Add the parmesan cheese and ½ cup mozzarella cheese, mix into the sauce. Remove from heat.
When squash is cooked, remove from the oven and let cool for 10 minutes. Turn on broiler.
Using a fork, remove all squash from the skin. It will easily shred and look like little spaghetti noodles. Place the skins back onto the baking sheet.
Line a bowl or colander with a kitchen towel or a thick layer of paper towels. Place the spaghetti squash in the towel and GENTLY squeeze all the water from the squash. This will help the dish stay thick and not get too runny.
Add the spaghetti squash to the sauce and mix to coat. Refill the squash skins with spaghetti squash mixture.
Top with remaining shredded mozzarella cheese. Place under the broiler until bubbly and cheese is melted.
Serve with your favorite salad and garlic bread. May be stored in an airtight container in the refrigerator for 5 days.