Harvest Stuffed Spaghetti Squash Recipe

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Flavorful, Fall dish using your favorite squash.
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  • 2 medium sized spaghetti squash or squash of choice
  • 1 pound turkey sausage - thawed
  • 1 medium onion - chopped
  • 1 large apple - peeled and chopped
  • 1 clove garlice - chopped
  • 1/2 cup fig or craisins - chopped
  • 8 ounces baby portobello mushrooms or your favorite mushroom - chopped
  • 2 tablespoons flour
  • 2 tablespoons teriyaki sauce or soy sauce
  • grated parmesan cheese to taste
  • butter
  • 1/4 cup roasted pine nuts
Container: baking sheet and medium frying pan
15 mins
1 hr
1.25 hrs
  • Cut squash in half lenghtwise.
  • Scoop out seeds.
  • Grease baking sheets and place squash cut side down on the sheet.
  • Bake in a 375° oven for 45 minutes or until fork tender.
  • Meanwhile, cook the turkey sausage with onion, apples, mushroom, garlic and figs (or craisins).
  • Cook over medium heat until meat is cooked and slightly browned.
  • Sprinkle flour over the meat mixture, stir to blend.
  • Stir in teriyaki sauce, bring to a boil, cook and stir until thickened.
  • Remove from heat.
  • When the squash is done, turn over on the baking sheet.
  • Put 2 tablespoons of butter in each and let it melt.
  • Fill each squash half with meat mixture and bake 15 more minutes.
  • Sprinkle until cheese melts. (5-10 minutes)
  • Toast pine nuts for 5 minutes in a skillet.
  • Put on top of squash halves.
  • Serve hot.
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