Spaghetti squash parmesan 🍝✨ one of my favorites! It's like a lighter, low carb version of eggplant parm because there's no breading or frying. Hope you enjoy!
1. Cut spaghetti squash in half longways (microwave for 1-2 mins if it's hard to cut), scrape out the seeds with a spoon, and bake at 400°F for 45 minutes to one hour (depending on the size of the squash, you want the threads to be al dente when done and not mushy so don't overcook).
2. Sauté onion and zucchini in olive oil with salt and pepper until tender and onions are slightly caramelized and then remove from the pan and set aside.
3. Remove sausage from it's casing and sauté until cooked through (break it up in little pieces as it's cooking); set aside.
4. Mix 1 cup of marinara sauce with the spaghetti squash, onion and zucchini; season to taste with salt and pepper.
5. In individual baking dishes (or you could make one large dish), layer the spaghetti squash mixture, sausage, sauce and parmesan; repeat for 2-3 layers until all ingredients are used.
6. Top with slices of fresh mozzarella and bake at 400°F and for 25 minutes, then broil for 2-3 minutes until the top is golden brown and bubbling; let cool for 5 minutes and enjoy!
