A delightful twist on a classic dish, combining the wholesome texture of spaghetti squash with the savory flavors of sausage and cheese.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the squash.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Use a sturdy knife and be cautious while cutting the squash.
Place the squash halves cut-side down in a baking pan and bake for about 45 minutes, or until the flesh is tender.
Check for doneness by piercing the squash with a fork; it should go in easily.
Let the squash cool slightly, then use a fork to scrape out the flesh into strands.
Scrape gently to avoid breaking the strands.
Heat olive oil in a skillet over medium heat.
Ensure the oil is hot before adding other ingredients.
Add the sausage, breaking it into small pieces, and cook until browned.
Use a spatula to break the sausage into bite-sized pieces.
Stir in the spaghetti squash strands, garlic powder, salt, and pepper. Cook for 5 minutes.
Mix well to evenly distribute the seasoning.
Pour in the milk and cook until the liquid is absorbed.
Stir frequently to prevent sticking.
Transfer the mixture to a bowl and toss with parmesan and cheddar cheese until well combined.
Mix quickly while the mixture is hot to melt the cheese evenly.
Serve warm and enjoy your delicious spaghetti squash dish!
Garnish with additional cheese or fresh herbs for extra flavor.
