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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Cut spaghetti squash in half and remove seeds. Lay cut side down on greased baking sheet and bake in pre-heated oven till fork-tender, about 35 to 40 minutes. | 3. While the squash is baking mix the ricotta layer and the sauce. | 4. In a medium bowl combine the ricotta, egg, salt, pepper, italian seasoning and arugula. Set the ricotta mixture aside . | 5. Heat a large skillet over medium heat and add olive oil. When oil is hot add the Italian sausage and brown, add onion and continue cooking till onion is tender and sausage is cooked through. Add the garlic and red pepper flakes and saute for another minute. Turn up the heat a bit and deglaze the pan with the red wine, simmer till wine is reduced by half. Add the Ragu and bring to a simmer, then turn off heat. | 6. Once the squash is done pull out of the oven, it will be really hot so carefully flip over each half so that it can cool for a couple of minutes. Once the squash is cool enough to handle use a fork to pull the strings of squash from the skin and put into a greased 13x9 casserole dish. Season the squash liberally with salt, pepper and a little more Italian seasoning and toss well. Spread the ricotta mixture evenly over the top of the squash and then pour the sauce over all. Break up the fresh mozzerella into small pieces and distribute evenly over the top and sprinkle with the parmesan. Reduce oven heat to 350 degrees and bake casserole for 30 minutes till cheese is golden brown and bubbly. | 7. Serve with a green tossed salad and some crusty whole grain bread. The whole family will enjoy and not even realize they are devouring something healthy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1			-	-	-	-
part ricotta cheese	1	container	part-skim	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
italian seasoning	1	teaspoon		-	-	-	-
arugula	1	cup	shredded	5.0	0.73	0.516	0.132
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper flake	1	pinch		-	-	-	-
italian sausage	1			1569.4315	2.9484	64.637	142.1107
red wine	1/2	cup		-	-	-	-
rag pasta sauce chunky tomato	1	jar	used	-	-	-	-
mozzarella cheese	4	ounces		367.4094	30.8669	15.3768	20.2642
parmesan cheese	1/4	cup	shredded	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.