Four Cheese Pork Sausage Bake with Spaghetti Squash & Rosemary Garlic Bread

Four Cheese Pork Sausage Bake

with Spaghetti Squash & Rosemary Garlic Bread

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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This hearty bake features tender spaghetti squash (cooked and shredded for a seasonal spin on spaghetti noodles), verdant spinach, and spiced Italian pork sausage—baked with melty mozzarella, fontina, parmesan, and creamy ricotta.
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fresh
ingredients
Four Cheese Pork Sausage Bake with Spaghetti Squash & Rosemary Garlic Bread
Title
  • 10 oz Hot Italian Pork Sausage
  • 2 Small Baguettes
  • 2 Spaghetti Squash
  • 1 15-Oz Can Crushed Tomatoes
  • 5 oz Baby Spinach
  • ½ cup Part-Skim Ricotta Cheese
  • 4 oz Fresh Mozzarella Cheese
  • 1 clove Garlic
  • 1 bunch Rosemary
  • 2 oz Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
Prepare & roast the squash
1 Prepare & roast the squash

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to a sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Carefully transfer the roasted squash to a work surface to cool slightly.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve the bread horizontally. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Place in a bowl. Add 2 tablespoons of olive oil and season with salt and pepper; stir to combine. Pick the rosemary leaves off the stems; roughly chop  the leaves. Season the ricotta with salt and pepper; stir to combine. Grate the fontina on the large side of a box grater.

Cook the filling
3 Cook the filling

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper  if desired. 

Make the rosemary garlic bread
4 Make the rosemary garlic bread

Place the halved bread on a sheet pan, cut side up. Evenly top with the garlic oil and chopped rosemary. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a cutting board and carefully halve crosswise.

Finish & serve your dish
5 Finish & serve your dish

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a large bowl, discarding the skins; separate any clumps. Add the cooked filling, parmesan, and seasoned ricotta. Mix until thoroughly combined and mostly smooth. Taste, then season with salt and pepper if desired. Transfer the mixture to a baking dish. Evenly top with the mozzarella (tearing into small pieces before adding) and grated fontina. Season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.Serve the finished sausage bake with the rosemary garlic bread on the side. Enjoy!

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Prepare & roast the squash
1 Prepare & roast the squash

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to a sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Carefully transfer the roasted squash to a work surface to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, halve the bread horizontally. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Place in a bowl. Add 2 tablespoons of olive oil and season with salt and pepper; stir to combine. Pick the rosemary leaves off the stems; roughly chop  the leaves. Season the ricotta with salt and pepper; stir to combine. Grate the fontina on the large side of a box grater.

Prepare the remaining ingredients
Cook the filling
3 Cook the filling

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper  if desired. 

4 Make the rosemary garlic bread

Place the halved bread on a sheet pan, cut side up. Evenly top with the garlic oil and chopped rosemary. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a cutting board and carefully halve crosswise.

Make the rosemary garlic bread
Finish & serve your dish
5 Finish & serve your dish

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a large bowl, discarding the skins; separate any clumps. Add the cooked filling, parmesan, and seasoned ricotta. Mix until thoroughly combined and mostly smooth. Taste, then season with salt and pepper if desired. Transfer the mixture to a baking dish. Evenly top with the mozzarella (tearing into small pieces before adding) and grated fontina. Season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.Serve the finished sausage bake with the rosemary garlic bread on the side. Enjoy!