Ingredients

• 1 , 3 pound
• 1 pound ground Italian sausage
• 1 small onion , chopped
• 1 rib celery , chopped
• 1 small carrot , chopped
• 1.5 cups chicken broth
• 1 , 15 ounce
• ½ , 6 ounce
• 3 cloves garlic , pressed
• 1 cup shredded mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place squash, cut sides down, on baking sheet.
3. 3 Bake in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Cool.
4. 4 Cook sausage in a large skillet over medium heat until browned, about 5 minutes. Transfer to a plate. Add onion, celery, and carrot to skillet: cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, chicken broth, diced tomatoes, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
5. 5 Scrape insides of squash into spaghetti strands with a fork. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over; stir to combine. Cover with mozzarella cheese.
6. 6 Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

Nutrition per serving