Reggie’s Spaghetti Squash Marinara

​Ingredients:

• 3 spaghetti squashes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon Kosher salt
• ½ teaspoon pepper
• 2 jars spaghetti or marinara sauce
• 1 can tomato sauce
• 1 pound Italian sausage or bratwurst
• 2 tablespoons cream cheese
• 2 tablespoons parmesan cheese
• 2 tablespoons minced garlic
• 1 onion diced
• 2 bell peppers diced

​Directions:

1. Preheat oven to 400 degrees.
2. Spray a 9 X 13 baking dish with non-stick spray.
3. Cut the spaghetti squashes in half and scoop out seeds and pith.
4. Brush on olive oil to cut side and sprinkle on garlic, salt and pepper.
5. Place on the baking dish cut side down and pierce skin side with a fork every two inches in a line down the middle. Bake at 400 for 40 minutes.
6. Dice the peppers and onions into bite-sized pieces.
7. Add the oil and minced garlic to a hot skillet and de-skin the sausage and break up while cooking over medium heat.
8. Cook until sausage is no longer pink.
9. Add the peppers and onions to the skillet and continue to cook over medium heat until they soften.
10. Add spaghetti sauce and tomato sauce and mix well. Lower heat to low and simmer.
11. Add cheese and mix in until melted.
12. Fork squash out of skins and strain.

Add squash to sauce or serve separately.