Cheesy Sausage Alla Vodka Baked Spaghetti Squash

Cheesy Sausage Alla Vodka Baked Spaghetti Squash

• 3 medium spaghetti squash
• 2 tbsp EVOO
• 1.5 lbs Italian sausage
• 1/2 cup shallot (minced)
• 1 tbsp Calabrian chili paste
• 2 tbsp tomato paste
• 1 cup vodka
• 2 ½ cups tomato puree or marinara (I used Rao’s)
• 1 cup heavy cream
• 2 cups mozzarella cheese (whole milk, low moisture)
• Fresh basil and grated parm (for serving)

1. Preheat the oven to 400F and arrange a rack in the center of the oven.
2. Roast the squash. Cut ¼” off the top and bottom of each squash, then halve each widthwise and scrape out the seeds. Drizzle each halve with a tsp of olive oil each and season with salt. Massage onto the flesh to coat, then flip upside down onto a parchment-lined baking sheet so the exposed flesh is on the bottom and roast for 30-45 min, or until fork tender.
3. Brown the sausage. To a large saute pan over medium heat, add the sausage in large chunks and press down. Once the first side is caramelized and comes off the pan easily, flip and repeat, then break into small pieces and remove from the pan.
4. Finish the sauce. Lower the heat to medium low and add the shallot. Season with salt and cook, stirring occasionally until translucent but not browned. Add the Calabrian chili and tomato paste and cook for 1 minute, stirring constantly. Turn the heat off and add the vodka, then return the heat back to medium high and cook until the sharp alcohol smell is gone. Add the tomato puree and cream, then season again with salt, return the sausage back to the pan and toss.Taste for seasoning and adjust if needed.
5. Assemble the squash. Remove the squash from the oven, flip them over and fill the cavities with the sausage alla vodka. Top each with a third cup of shredded mozzarella and put back in the oven to bake for another 15 minutes, or until the tops are golden brown and melty.
6. Garnish and serve. Remove from the oven and let cool for a couple minutes, then serve with some freshly grated parm and fresh basil and enjoy!

• Pop your spaghetti squash in the microwave for a couple minutes to make it a little easier to cut! 
• I like to use a pound of sweet italian sausage and a half pound of hot italian sausage in mine, but if you like it more mild (or more hot), adjust to your liking! 
• If you want extra small pieces of sausage, add the sausage to a food processor and pulse a few times. Be careful not to turn it into a paste, but this does help get the bits of meat smaller, especially if you’re leaving it in large chunks to brown at the beginning. This is totally optional obv. 
• Nutrition accounts for large 3 ½ lb spaghetti squashes with 6 cups cooked, edible flesh each. 
• Nutrition accounts for half the calories in the vodka since a lot of the alcohol has been cooked off.
• Nutrition uses standard tomato puree.
• To lower the calories per serving, choose smaller spaghetti squash for the same amount of sauce, or you can use Italian chicken sausage for a lower fat, higher protein option! 

Micronutrient Highlights

81% vitamin B3, 73% vitamin B6, 64% phosphorus, 60% zinc, 57% vitamin B2 and B12, 55% vitamin B5, 53% selenium, 51% vitamin B1, 42% vitamin A, 35% calcium, 31% vitamin C, 30% choline, 29% magnesium, 28% potassium, 26% iron

Main CourseAmerican, Italian