1 (10 ounce) package frozen cut and dried spaghetti squash, thawed
1 (16 ounce) can whole peeled tomatoes with chile peppers
1 (8 ounce) jar Italian sausage with mushrooms, drained and crumbled
1 pound fresh mushrooms, sliced
1 bunch green onions, sliced
2 tablespoons butter, melted
2 tablespoons lemon zest
Rinse cooked spaghetti squash, cut it into bite size pieces. Open subbytes and squeeze out brown juices.
Remove skins and torn stems from spaghetti squash.
Cut the pepper leaves and slit open the shell. Relocate squash and cut into bite size pieces. Crush pepper and slice thinly. Fill stuffed sub/filling cavity with pepper, squeezing peppers to medium ones.
Bring a large saucepan of water to a boil, add pasta and reduce heat. Cover and let simmer 19 to 30 minutes.
Meanwhile, cook skillet peppers in skillet over medium heat. Using a 2 tooth spoon scoop mushrooms into cooking liquid and swirling to dissolves on all sides. Pour over pasta, turkey and sausage.
Add mushrooms and heat slowly. Add spinach. Cook another 2 to 3 minutes.
Add turkey pan, scallions and tomatoes, garlic and lemon zest. Pour over spaghetti mixture and cook 2 minutes more.
Love this recipe. Used it for Bonito and Bluefish Fillets.
⭐ ⭐ ⭐ ⭐ ⭐