Description
This dish is completely worth multiple steps — many of them can be done at the same time.
Ingredients
Scale
- 2 large spaghetti squash
- 1–2 heads garlic
- 1 Tbsp olive oil
- 1/2 pound bacon
- 1 pound spicy italian sausage
- 1 medium onion, finely chopped
- 4 ounces portobello mushrooms, finely chopped
- 1 tsp chili pepper flakes
- 1 Tbsp fresh thyme, stems removed
- 1 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh basil, finely chopped
- 1 28 ounce can diced tomatoes
- 1/2 cup red wine
- 3 Tbsp butter
- 3 Tbsp flour (gluten free flour blend)
- 1 1/4 cup milk (use 2% for best results)
- 1 8 ounce bag shredded mozzarella and provolone blend
- Nutmeg to grate
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees
- Cut the top off garlic heads, drizzle with olive oil, wrap in aluminium foil, bake until tender
- Scrub spaghetti squash, cut in half from stem to stern, scoop out seeds, brush the cut side with olive oil and season with salt and pepper, then put on rimmed baking sheet – cut side down – and bake until tender
- Line a rimmed baking sheet with parchment paper, spread out bacon slices, and bake until crispy – all this can happen at the same time!
- In a large skillet over medium heat, brown the sausage, then remove to drain on paper towels. With 1-2 Tbsp of the sausage grease remaining in the skillet, cook onion and mushrooms, thyme, sage, and chili pepper flakes, until the onion is tender
- Add the tomatoes, wine, and basil, and simmer until thickened, stirring occasionally, then return the sausage to the pan
- Meanwhile, melt butter in a medium saucepan, stir in the flour, and cook for about a minute, before adding milk. Allow sauce to simmer for a couple minutes, stirring constantly
- Remove from heat, stir in 1 1/2 cup of the cheese, grate in nutmeg, and season to taste with salt and pepper
- Reduce oven temperature to 350 degrees
- Drain bacon on paper towels, and chop finely
- With a fork, scrape the squash into spaghetti-like strands, and remove to a large bowl
- Squeeze the roasted garlic out and mash until it resembles applesauce, then gently toss with the spaghetti squash
- To assemble the boats, spread a scoop of meat sauce in the bottom of each squash shell, add a layer of squash with roasted garlic, then some cheese sauce. Divide the remaining squash between the boats, top with the remaining meat sauce and cheese sauce, then sprinkle on the finely chopped crispy bacon and top with mozzarella/provolone
- Bake on a lined rimmed baking sheet for 20-30 minutes (at 350 degrees)
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
