Ingredients
1spaghetti squash,halved and seeded
salt,to taste
ground black pepper,to taste
1cupwater
1lbItalian sausage links
2tspolive oil,extra-virgin
2white onions,diced
1clovegarlic,minced
2tsporegano
3Washington apples,peeled, cored, and sliced into rings
1tspolive oil,extra-virgin
4ozalmonds,sliced
6ozMonterey Jack cheese,shredded
Preparation
Preheat an oven to 400 degrees F.
Season the squash with salt and pepper. Place the squash halves with the cut side down into a glass baking dish. Pour the water into the dish.
Bake the squash in the preheated oven for 1 hour. Scrape the squash with a fork into a bowl. Save the dish for later use. Keep the oven hot.
Cook the Italian sausage in a large skillet over medium heat for 5 to 7 minutes, until browned on all sides. Remove the sausage from the skillet, reserving the oil, and set aside to cool.
Add 2 teaspoons of olive oil to the skillet and allow to get hot. Cook and stir the onions and garlic in the hot oil for 7 to 10 minutes, until the garlic is browned and the onions are translucent.
Chop the cooked sausage and add to the mixture along with the squash. Season with the oregano, salt, and pepper.
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Transfer the mixture to the glass baking dish.
Arrange the apple slices over the mixture in the baking dish. Drizzle 1 teaspoon of olive oil over the apples. Scatter the almonds over the apples and sprinkle with the Monterey Jack cheese.
Bake in the preheated oven for about 15 minutes, until the cheese is melted completely. Serve hot and enjoy!
