Spaghetti Squash Puttanesca

A delish plate of yummy goodness!

1 spaghetti squash
1 jar Gia Russa Puttanesca sauce
1 can petite diced tomatoes
1 lb. mild sausage
1 lb. ground beef
1 medium white onion
1 green pepper
1 yellow pepper
1 pkg fresh mushrooms
20 baby carrots
Minced garlic
Canola oil
Salt & pepper
1 tbsp. light sugar blend (optional)
Parmesan cheese (optional)

- Preheat oven to 350.
- Slice spaghetti squash in half. Remove seeds. Place flesh-side down on baking sheet lined with foil. Bake in oven for 30 minutes or until tender.
- While the squash is baking, chop all of the veggies into bite size pieces. Over high heat, heat oil and garlic in a large pan. Add veggies. Saute until tender and slightly browned. Put aside in a bowl.
- Add meats to the pan and cook until done. Drain. Set aside.
- Lower heat to medium. Add puttanesca sauce and sugar blend to the pan. Stir. Add veggies and meats back into the pan. Stir to combine. Add can of petite diced tomatoes. Stir. Let simmer over medium heat for 5 minutes.
- Once spaghetti squash is done, remove from oven. Using a potholder, carefully hold the squash in one hand and divvy out the squash, using a fork, onto plates. The fork will make the squash separate into fine strands, resembling spaghetti.
- Top with the puttanesca mixture and parmesan cheese as desired.
- Enjoy!

4 servings (with leftovers)
Total time: about 40 minutes

Notes: I found that one half of the squash was the perfect amount for 2 people. So hubby and I had enough for dinner last night and lunch today. Plus, there was even more Puttanesca sauce left over after that. I simply put it in a container and stuck it in the fridge. I can totally see myself making a nice snack out of that alone…  So yumm!