Spaghetti Squash and Pork Sausage Bake-Hunk of Meat Monday

It is squash time! This year both at Zweber Farms and my parents’ farm, we grew several types of  squashes. The most interesting squash to me is the Spaghetti Squash. I love squash of all kinds and thought it intriguing that the flesh when baked looks like noodles. After, doing some quick searches for recipes on the internet, I formed a simple yet tasty recipe using the spaghetti squash and Zweber Farms ground pork.

  • 1- 4lb spaghetti squash
  • 1lb Zweber Farms ground pork (Italian style)
  • 1 small onion chopped
  • 4 tomatoes pureed or 1 jar spaghetti sauce
  • 1/2 cup mushrooms chopped
  • 1 sweet pepper chopped
  • 1 cup shredded Organic Valley cheese

squash1

Preheat oven to 375. Cut squash in half and scoop out seeds and pulp. Bake rind side up for 25-35 minutes.

squash3 pork

While squash is baking, chop onion, pepper and mushrooms. Brown pork sausage in skillet then add onion, pepper, mushrooms and 1/3 cup of tomato puree or spaghetti sauce. Simmer for 5 minutes

squash2

When squash is done, take it out of the oven (leave oven on) and let it cool for 5 minutes. Then scrape out flesh into a large mixing bowl. Add sausage mixture and 1/2 cup cheese.

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Place into baking dish and top with additional cheese. Bake uncovered for 15-20 minutes.

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Take out of oven and let rest for 10 minutes

Serve with crunchy garlic bread topped with Organic Valley butter and a tall glass of Organic Valley milk.

Hunk of Meat Mondays

I hope you enjoy.  Need some pork sausage? Call us today to order a half or quarter of a hog.  Pork will be ready in October and November. We have a few spaces left, but they will not last long. Call: 952-461-3428 or visit the Zweber Farms website for details.

Emily

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