Roasted Stuffed Spaghetti Squash

This tender roasted squash is packed with sausage and creamy white beans. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3mRgSYs Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sausage and White Bean-Stuffed Spaghetti Squash Recipe courtesy of Food Network Kitchen Total: 1 hr 25 min Active: 40 min Yield: 2 servings Level: Easy Ingredients 1 large spaghetti squash (about 3 pounds) Kosher salt 2 tablespoons olive oil 8 ounces sweet Italian sausage, casing removed and crumbled 1 pint cherry tomatoes, halved 2 teaspoons fresh thyme leaves, chopped 1/4 teaspoon red pepper flakes, plus more for serving, optional 2 cloves garlic, thinly sliced 1/2 cup dry white wine 1/2 cup heavy cream One 15.5-ounce can white beans, drained and rinsed One 5-ounce package baby spinach 2 tablespoons grated Parmesan Directions Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes. Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SausageandWhiteBeanStuffedSpaghettiSquash #FNCRAVINGS #FoodNetwork Roasted Stuffed Spaghetti Squash | Food Network https://youtu.be/r3RPqy_QzNU