Today was our annual trip to Trax Farms, south of the city.
Hayrides, caramel apples, and pumpkins galore.
Oh Fall, how I love thee. 🎃🍁
We took Abby on her first hayride with Gramma, Grandpa and Aunt D!
On our way our the door, we grabbed some squash for dinner.
I love stuffed squash. Or stuffed anything for that matter. Food being served in it’s own natural container makes me smile.
We tried to pick squash on the smaller side, but that was not going to happen. Half a squash was wayyyyy more than enough for one person. Leftovers for the win!
Talk about a hearty, simple fall meal. Stuffed to the brim.
Happy Fall Friends!
- 2 medium Spaghetti Squash
- 8 oz. Spinach
- 6 cloves Garlic, minced
- 1 lbs. Italian Sausage, casing removed
- 1 15 oz. can Tomato Sauce
- 1 medium Onion, diced
- 8 oz. Mozzarella, shredded
- Olive Oil, for brushing
- Basil leaves to top
Preheat oven to 400°F.
Carefully cut Squash in half lengthwise. Scoop out seeds and loose flesh. Brush cut side all over with Olive Oil and season with Salt & Pepper. Arrange the 4 halves, cut-side down on a baking sheet and roast until Squash is tender, about 35 minutes.
Once roasted, let the squash rest until cool enough to handle.
Meanwhile heat a large straight-sided skillet over medium-high heat. Remove casing on sausage and add to skillet making sure to break up as it cooks. Once the sausage has browned and cooked through, 5-10 minutes, remove and set aside.
Pour off all but about a tablespoon of fat from pan, reduce heat to medium, and add the diced Onions. Cook until onions are translucent. Add the Garlic, cook until fragrant, about 1 minute. Add the Spinach, a few handfuls at a time, stirring until wilted, continue until all Spinach has been added. Add the tomato sauce, bring to a simmer.
Scoop the squash from the skin and add to the simmering sauce mixture. Stir well to combine.
Divide the stuffing evenly between the four skins. Place on a baking sheet and top with the Mozzarella. Broil until the cheese has melted and started to develop brown spots. Top with Basil leaves and serve warm.
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