Randy Walton is a 24-year firefighter/paramedic/engineer with Marion County Fire Rescue. He says he is a dedicated public servant who has always taken pride in helping those who cannot help themselves. Of this recipe, he says it “never disappoints at the firehouse and it won’t in your house either.” With just a few years left until retirement, he notes, “When I leave, it will be the camaraderie and station meals with my fire family that I will miss the most.”
Spaghetti Squash Bowls
2 spaghetti squash
2 16-ounce packages of Jimmy Dean Premium Pork Sausage, hot
1 15-ounce jar of three cheese Alfredo sauce
8 ounces Mozzarella cheese, shredded
1-2 tablespoons minced garlic (to taste)
3 teaspoons oregano
2 tablespoon butter
Olive oil for basting
Salt, pepper and garlic powder, to taste
Cut each spaghetti squash in half long ways and scoop out the center.
Baste the inside of both halves with olive oil, then sprinkle with salt, pepper and garlic powder, all to taste.
Cook the squash face down in a square pan at 350° for 45 minutes.
Brown the sausage in a skillet and then drain in a colander.
Warm up the three cheese Alfredo sauce in a pot.
Remove the squash from the oven and turn face up and let cool for 5 minutes.
Using a fork, scrape out the “spaghetti” into a large bowl. Add butter, minced garlic, salt, pepper and oregano and mix well.
Put the squash “bowls” back on the baking pan face up. Add the spaghetti squash mixture until about 3/4’s full. Add the sausage and pour the cheese sauce over the top. Top with shredded Mozzarella.
Put the oven on broil and bake until the Mozzarella is melted and just slightly begins to brown.
Serve with your favorite salad or vegetable and bread.
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