squashed washington

Ingredients

• Servings: 4
• 1 spaghetti squash, halved and seeded
• salt and ground black pepper to taste
• 1 cup water
• 1 pound italian sausage links
• 2 teaspoons extra-virgin olive oil
• 2 white onions, diced
• 1 clove garlic, minced
• 2 teaspoons oregano
• 3 washington apples - peeled, cored, and sliced into rings
• 1 teaspoon extra-virgin olive oil
• 4 ounces sliced almonds
• 6 ounces shredded monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat an oven to 400 degrees f (200 degrees c).
• season the squash with salt and pepper. place the squash halves with the cut side down into a glass baking dish. pour the water into the dish.
• bake the squash in the preheated oven for 1 hour. scrape the squash with a fork into a bowl. save the dish for later use. keep the oven hot.
• cook the italian sausage in a large skillet over medium heat until browned on all sides, 5 to 7 minutes. remove the sausage from the skillet, reserving the oil, and set aside to cool. add 2 teaspoons olive oil to the skillet and allow to get hot; cook and stir the onions and garlic in the hot oil until the garlic is browned and the onions are translucent, 7 to 10 minutes. chop the cooked sausage and add to the mixture along with the squash. season with the oregano, salt, and pepper. reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. transfer the mixture to the glass baking dish.
• arrange the apple slices over the mixture in the baking dish. drizzle 1 teaspoon olive oil over the apples. scatter the almonds over the apples and sprinkle with the monterey jack cheese.
• bake in the preheated oven until the the cheese is melted completely, about 15 minutes. serve hot.