Baked Spaghetti Squash with Turkey Sausage

Puncture skin of the spaghetti squash with a fork several times and cook in microwave fo 10-12 minutes. Let sit in microwave for 5 minutes after cooking to let it steam some more.

Meanwhile remove sausage from casings and brown over medium to medium high heat on stove top. Break sausage up with the side or back of a spoon, stirring occasionally until sausage is cooked through and no longer pink. Set sausage aside in a medium to large bowl (you’ll be scraping the squash into here so make sure it’s decent sized).

Once squash is cool enough to handle, cut it in half and scrape out squash with spoon. It should come out easily and look like spaghetti strands. Add the spaghetti squash to the bowl with the sausage.

Preheat oven to 375 degrees F.

In the same pan you used to brown the sausage, melt butter over medium high heat. Once melted, whisk in flour. Once flour is whisked in (it should only take a couple minutes) slowly whisk in milk. Continue whisking until mixture thickens, it should only take a few minutes, but you need to whisk continuously so it doesn’t burn on the bottom of the pan.

Remove pan from heat, stir in parmesan cheese, and then stir in sausage and spaghetti squash. Pour or spoon all of this into a 2 quart baking dish, sprinkle with mozzarella cheese and cook in the preheated oven for 25 to 30 minutes until cheese is brown and bubbling on top.