Pork or chicken stuffed spaghetti squash
Ingredients:
- 1 medium sized spaghetti squash
- ½ lb Italian chicken sausage uncased
- 1½ tbsp olive oil
- 4 cloves garlic minced
- ¼ cup chicken broth
- ½ tsp salt
- 5 ounces fresh spinach
- 1 can cannellini beans drained
- 2 tsp jarred Calabrian chili paste or 1 tsp dried chili flakes
- ⅓ cup heavy cream
- ¼ cup grated Parmigiano Reggiano
- ¼ cup shredded parm or shredded mozzarella
Instructions:
- Preheat the oven to 400°F
- Cut the squash in half widthwise and deseed. Brush with ½ tbsp olive oil and place, cut side down, onto a parchment lined baking sheet. Roast for 30 minutes
- Add chicken sausage to a medium-sized skillet. Cook over medium heat breaking down the chicken as it cooks
- Once fully cooked, add olive oil and garlic. Let cook for 3 minutes or until the garlic is golden brown
- Add the chicken broth, salt and spinach. Cover and let cook until the spinach has wilted
- Uncover and mix in the beans, Calabrian chili, heavy cream and the grated Parmigiano Reggiano. Let simmer for 4 minutes
- Remove squash from oven, fill with chicken and white bean mixture. Top with shredded parm and return to oven for 10 more minutes
- Mix and enjoy warm