Squashed Washington Recipe - Allrecipes.com
Squashed Washington Recipe
  • READY IN ABOUT 2 hrs

Squashed Washington

Recipe by  

"It's style and substance in one dish. This delectable spaghetti squash is full of classic flavors placed in a modern arrangement. Sausage and spaghetti squash glazed over by sliced almonds and apples all baked in with a cover of Monterey Jack cheese seal in the flavor of this elegant dish and will impress your friends and family with its beautiful presentation. Make sure you're using apples from Washington!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Season the squash with salt and pepper. Place the squash halves with the cut side down into a glass baking dish. Pour the water into the dish.
  3. Bake the squash in the preheated oven for 1 hour. Scrape the squash with a fork into a bowl. Save the dish for later use. Keep the oven hot.
  4. Cook the Italian sausage in a large skillet over medium heat until browned on all sides, 5 to 7 minutes. Remove the sausage from the skillet, reserving the oil, and set aside to cool. Add 2 teaspoons olive oil to the skillet and allow to get hot; cook and stir the onions and garlic in the hot oil until the garlic is browned and the onions are translucent, 7 to 10 minutes. Chop the cooked sausage and add to the mixture along with the squash. Season with the oregano, salt, and pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Transfer the mixture to the glass baking dish.
  5. Arrange the apple slices over the mixture in the baking dish. Drizzle 1 teaspoon olive oil over the apples. Scatter the almonds over the apples and sprinkle with the Monterey Jack cheese.
  6. Bake in the preheated oven until the the cheese is melted completely, about 15 minutes. Serve hot.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2010

A big hit!!! I cut the cooking time way down by piercing the squash with a fork 5 times then microwaving it for 12 minutes. I let it cool while I prepared the rest and then scooped out the seeds and added the rest to the skillet. I also left the peel on the apple and added a little bit of sage along with the oregano. This is a fantastic recipe using seasonal ingredients. Yum!

 
Most Helpful Critical Review
Mar 04, 2012

Not my favorite

 

18 Ratings

Aug 29, 2011

This was excellent. My garden has an abundance of squash that was mislabeled as zucchini. I don't really care for squash. Found this recipe and I will definitely make again. My husband loved it too, though he thought you should rename it "Squashington."

 
Dec 14, 2010

I was really surprised by how good this turned out. I was a little leery. It just sounded kind of different. Things I did different: I chopped the apples and sauted them with the onions and garlic. I used one onion, 2 cloves garlic, no oregano (ran out last night) and some mrs dash. I toasted the almonds and put some brown sugar on them and used a fabulous white cheese on top called "Dubliner" that I got at Sams Club. Surprisingly DELISH!

 
Jan 25, 2010

i liked it i just did not put the nuts in some of the fam don't like them

 
Oct 11, 2010

I tried it without the sausage and used morningstar mealstarter.Reason my friend is a vegetarian and wanted to see if using this would work.All other ingredients were used.It was missing something maybe more seasoning or maybe the favor of the sausage.Next time will try the sausage for me.If anyone has an idea to make this a vegetarian meal please help me out.Thanks

 
Oct 16, 2013

loved this: easy and scrumptious. I used dairy free cheese so it's a go-to for a quick dairy and gluten free dinner.

 
Oct 09, 2012

This was a wonderful recipe! I sub'd walnuts for the almonds and old cheddar for the Monterey Jack just because that is what I had on hand. the flavours were even tastier as leftovers the next day.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 762 kcal
  • 38%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 53.3 g
  • 82%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 1304 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

travXrose
0 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pecan-Crusted Salmon

What's cooking in Seattle? Jonae's delicious "flying fish."

Oven Kalua Pork

Amazing Hawaiian luau-style slow-roasted shredded pork.

How to Make Baked BBQ Baby Back Ribs

See how easy it is to make 5-star ribs in the oven.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States