Ingredients
1
large spaghetti squash, halved lengthwise, seeded (4 1/2 lb)
2
tablespoons olive oil
1
lb bulk mild Italian sausage
1
cup chopped onions
3
cloves garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
3/4
teaspoon salt
1/2
teaspoon pepper
1/2
teaspoon crushed red pepper flakes
1/4
teaspoon ground nutmeg
1
bag (5 oz) baby spinach
1
cup heavy whipping cream
1 1/2
cups shredded mozzarella cheese (6 oz)
3/4
cup grated Parmesan cheese (3 oz)
1/2
cup Progresso™ plain panko crispy bread crumbs
Preparation
Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
Sprinkle bread crumb mixture over squash halves, and serve.
