1 Hour 20 Minutes
(3-pound) spaghetti squash
tablespoons olive oil
(19.5-ounce) package JENNIE-O® Habanero Apricot Seasoned Turkey Sausage
medium onion, sliced
(8-ounce) package white mushrooms, sliced
(24-ounce) jar marinara sauce
teaspoon kosher salt, if desired
Freshly grated Parmesan cheese, if desired
Chopped fresh basil leaves, if desired
Heat oven to 350°F.
Cut squash in half lengthwise. Scrape out and discard seeds and membranes. Place cut sides down in large baking dish, add water and bake 50 minutes or until tender. Turn cut sides up and let stand 10 minutes. Shred flesh with fork.
Meanwhile, in large skillet, heat oil over medium heat. Add turkey, mushrooms and onions and cook 10 minutes or until turkey is cooked through. Always cook sausage links to well-done, 165°F. as measured by a meat thermometer and cut into 1-inch pieces. Add marinara sauce and salt and simmer 10 minutes.
Spoon squash onto serving plates and top with turkey mixture. Garnish, with cheese and basil, if desired.