Description
Spaghetti squash layered with rich meat sauce, a cheesy cream filling and finished with more cheese!
Ingredients
1 spaghetti squash
1 1/2 pound Jimmy Dean hot sausage
2 tablespoons olive oil
1/2 onion, diced
2 garlic cloves, minced
1/2–1 habanero, minced (optional) *see note
1 14.5 ounce can diced tomatoes
12 ounces sugar free spaghetti sauce
6 ounces tomato paste
1 tablespoon partially dried basil
1 tablespoon fresh oregano
1 tablespoon Swerve or sweetener of choice
1 1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 ounces cream cheese
12 ounces cottage cheese
3/4 cup Monterey jack cheese, shredded
3/4 cup sharp cheddar, shredded
3/4 cup parmesan, freshly shredded
Instructions
Cut the spaghetti squash in half and remove the seeds.
Pour 1 tablespoon of olive oil in each side and spread evenly, then salt.
Place in a preheated 400 degree oven for 30 minutes, or until tender. Remove from heat.
Once cooled, remove from shells with a fork.
Meanwhile, cook the sausage. Break it up as it cooks. Remove excess grease.
Add olive oil to the pan and cook the onions 3-4 minutes, add the garlic and habanero (if using). Cook an additional 3-4 minutes.
Add the sausage and tomato paste to the onion mixture and cook for 5 minutes. Add the tomatoes, sauce, sweetener and spices. Allow to simmer for at least 15 minutes.
Remove the flesh of the cooled squash with a fork. Place in a 9×13 pan, and compress it down lightly.
Heat the cream cheese in the microwave for 30 seconds, just until soft and mix up. Spread thinly over the top of the squash.
Spread the cottage cheese evenly over the cream cheese layer.
Add the meat sauce on top of the cottage cheese layer.
Mix the shredded cheese together in a separate bowl and spread evenly over the sauce.
Bake at 375 degrees for 30 minutes or until the cheese starts to brown.
Notes
*I use 1/2 teaspoon of habanero chili powder instead and add to the sausage when cooking. Be aware it is very spicy hot.
