 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 3/4 | cups, cubes | spaghetti squash, halved and seeded salt and ground black pepper to taste | 2/3 | cup (8 fl oz) | water | 3 1/8 | Usda default (100 gm - 4 oz) | Turkey Sausage | 1/2 | tablespoon | olive oil, extra virgin | 2/3 | large | white onion, diced | 1 7/8 | clove | garlic minced | 1/2 | tablespoon | oregano | 1 1/4 | large (3-1/4" dia) (approx 2 per lb) | Gala apple, organic, cored and diced | 2/3 | teaspoon | olive oil, extra virgin | 1/2 | cup whole kernels | almonds | 2/3 | package (6 oz) | monterey jack cheese - shredded |
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Steps
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Sequence
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Step
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| | 1 | Preheat an oven to 400 degrees F (200 degrees C). | | 2 | 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. | | 3 | 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. | | 4 | 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. | | 5 | 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. | | 6 | Bake in the preheated oven until the the cheese is melted completely, about 15 minutes. Serve hot. |
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