SPAGHETTI SQUASH

Serves 6


2 Spaghetti squash, halved

1 pound Italian Sausage, removed from casing

1 cup spaghetti sauce

1 cup mild, thick chunky salsa

2 tablespoon horseradish sauce

2 cups very ripe chopped tomatoes

1 tablespoon minced garlic in olive oil

Shredded cheddar cheese


DIRECTIONS

  1. Place squash in pressure cooker, cut side down in water to cover.
  2. Close lid, bring to high pressure, then lower heat and cook for 14 minutes until tender.
  3. While squash is cooking, sauté sausage in skillet for 15 minutes under low heat. Do not overbrown.
  4. Once sausage is cooked, add spaghetti sauce, salsa and horseradish, stirring well. Cook on low heat for 5 minutes, then add tomatoes and garlic, bringing to a boil. Set aside and keep hot.
  5. Release pressure from cooker, drain and remove squash from shell with a fork.
  6. Place on an ovenproof platter, then top with sauce and cheddar cheese. Heat in the 325º F. oven until cheese is melted.
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