Happy New Year! If you haven’t noticed, I’ve taken a few weeks off from the food blogging world. Christmas and New Year’s were pretty busy. We spent a lot of time with family and hosted our annual Christmas Dinner party for all our friends. I needed some time off from blogging to enjoy all the holiday fun. And I spent a lot of time reflecting what worked and what didn’t work for me in 2017. Mostly I’ve been working on my new projects for 2018. I don’t think project is the right word. Business. I’ve been working on my new business. Keep reading for more info… But in the meantime, enjoy this Italian Stuffed Spaghetti Squash!
I posted this meal on my Instagram stories when I made it a few weeks ago….like the middle of December. This is currently a repeat meal in the house and we’re having it again for dinner tonight! I wasn’t really sure what to call this little spaghetti squash meal. Sometimes coming up with recipe names is really hard! Haha, I wonder if any other food bloggers out there have the same problem…..
Okay, so I’m going to tell you about this amazing meal first, and then I’m going to get into some of the details of what I’ve been up to for the last few weeks. But just an overview for now, I’m planning a full post on it in the next week or so.
So spaghetti squash boats are the best! You really can’t go wrong when you bake a spaghetti squash and stuff it with your favorite ingredients. For this Italian stuffed spaghetti squash, I filled it with my simple marinara sauce and Italian sausage links. Then topped with lots and lots of parmesan and smoked mozzarella. Any type of mozzarella will work, doesn’t have to be smoked. Oh, and a little sprinkle of parsley flakes to make it look pretty.
This is a perfect weeknight meal. You can throw it together in under 45 minutes. It tastes delicious and it’s healthy! What do you do with spaghetti squash? What are your favorite toppings?
Alright, so just a little blurb about my business projects. One of the things that I’ve been wanting to do for a very long time is start a nutrition private practice. I’ve been seriously playing around with it for the last year or so but never fully committed to it. It’s been an idea bouncing around in my head for probably the last three years.
So my biggest goal for 2018 is to launch my own virtual private practice. I’ve been doing some additional training and got a certification in food sensitivity testing! So I’m now a Certified LEAP Therapist! Woohoo! And I’ve been working on a separate website from this one. You can sign up via email through this site to be notified of when my business is officially launched. Or you can head on over to the new website, which is EmilyNorbryhnNutrition.com and sign up for notifications there! The website is “Coming Soon” but you can still sign up! I would love to connect to you through email!
A simple meal of baked spaghetti squash stuffed with a rich marinara sauce and Italian sausage, topped with parmesan and mozzarella.
- 1 Spaghetti Squash, cut in half, seeds removed
- 1 cup Marinara Sauce
- 4 links Italian Sausage, precooked or raw
- 1/3 cup Parmesan, shredded
- 2 oz Mozzarella, slice into rounds
Preheat oven to 350 degrees.
Place spaghetti squash cut side down on a baking sheet Bake for 30 minutes, until spaghetti squash is soft and you can easily shred it with a fork.
While spaghetti squash is baking, brown sausage links in a skillet over medium heat. When sausage is cooked, remove from heat and slice into rounds. You can return the sausage rounds to the pan to further brown them and get some delicious, crispy edges.
Then to assemble the stuffed spaghetti squash boats, start by making sure you completely shred each spaghetti squash. Then stuff each half with half the marinara sauce, the sliced sausages, the rest of the marinara sauce. And then top with parmesan and mozzarella.
Place the stuffed spaghetti squash back into the oven and bake for about 10 minutes, until the cheese melts. Optional is to turn broil on for the last few minutes of baking to get the mozzarella a little browned.
*Feel free to add more cheese than what's listed in the recipe.