Spaghetti Squash Boats
This a great fall and winter dish that even the kids will love. Make sure to come by the market for some of that great Sharp Farms sausage.
- 3 small to medium spaghetti squash
- salt and fresh pepper, to taste
- 1/3 cup ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped basil
- 3/4 cup whole milk shredded mozzarella cheese
- 1 jar of Deans Farm Marinara Sauce
- 14 ounces of ground sausage (cooked) Sharp Family Farms
Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
Top each with remaining sauce, 1 tbsp ricotta cheese mixture, sausage and 2 tbsp mozzarella cheese.
Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.
Just not the farm recipes.