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Sheila (Snowball) asked me to post this here....




1- Spaghetti squash

1/2-1 lb. HB or Italian sausage

fresh spinach or kale

garlic, salt, pepper to taste

fresh grate cheese mix (parm, provolone, asiago, romano) Vons and Ralphs has it.

onion, peppers optional

1-can rotel tomatoes, spicy or mild



Put squash in micro for 3-4 minutes to soften enough to cut in half length wise. Clean out seeds and pith, brush with olive oil and bake cut side down 400 for 20-30 minutes until a knife pierces easily.



While squash bakes, fry meat and when brown, drain grease and add spinach or kale and cook and stir until softened. Add seasonings. When squash is done, remove from oven,flip to cut side up and scrape with a fork to make spaghetti and add to meat mixture. Add drained tomatoes to mixture and a handful of cheese. Adjust seasonings. mix well and pile back into squash shell, top with more cheese and broil until lightly browned.



Sounds like a lot of work but it's actually pretty easy and dinner ready in about a half hour. Bon Apatite!

Sounds scrumptious!

sounds really good Sharon will have to find an occasion to try it
sheila

Going to try this, but what are rotel tomatoes?

Liz, they're just tomatoes with chiles in them. They're in the canned tomato section. Knowing you, I would suggest that you just get canned chopped tomatoes. LOL!

sharon wrote:Liz, they're just tomatoes with chiles in them. They're in the canned tomato section. Knowing you, I would suggest that you just get canned chopped tomatoes. LOL!

That's what we did. Apparently, rotel tomatoes aren't a big thing in Massachusetts.

I finally got my squash cooked this morning and boy was it good. We will be having this again. It's the first time I have ever eaten spaghetti squash. I used the mild rotel and it was perfect. Harold is trying to not eat too much spicy food. He use to want the hot rotel. Rotel is a staple in South Louisiana.

Martha

Sharon, I have made your Spaghetti Squash twice and we love it. Harold keeps asking me if I got one of those things again. I don't want to make it too often. The second time I used the hot breakfast sausage and it was almost too spicy for me. Next time I will go back to the regular sausage.

Martha

sounds like a good recipe, the Rotel tomatoes as just a different version of stewed tomatoes.

got the squash but what is
1/2-1 lb. HB or Italian sausage?
can you use breakfast sausage?
thanks
sheila

snowball wrote:got the squash but what is
1/2-1 lb. HB or Italian sausage?
can you use breakfast sausage?
thanks
sheila

Sheila, HB is hamburger. I'm not a fan of breakfast sausage so I usually use Italian sausage. You can use 1/2 to 1 pound of meat depending on how many people you're feeding or how much meat you like in your casseroles.

of course HB would be hamburger duh!!! can you see me smacking my forehead???
never used Italian Sausage will have to look for it or just use the HB
thanks Sharon appreciate your quick reply
sheila

I used the Jimmy Dean breakfast sausage. Regular one time and Hot the next. The hot sausage made it too spicy for me. There is some flavor in Italian sausage that I don't care for.

Martha

the General Store had Italian sausage so got some we will see how it is
thanks
sheila