5 sprigs parsley, finely chopped
1/2 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon crushed garlic powder
2 tablespoons olive oil
2 cups cooked spaghetti squash, diced
1 (1 ounce) package dry ranch dressing mix
2 tablespoons water
2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning
2 teaspoons dried basil
2 teaspoons dried marjoram
1 teaspoon dried sage, divided
1 tablespoon dry mustard
1 teaspoon dried parsley
salt and pepper to taste
In a medium bowl, mix parsley, celery, salt, garlic powder, olive oil, spaghetti squash, 1 (1 ounce) package dry ranching mix, 1 (2 ounce) package dry ranch dressing mix, 1 (2-1 ounce) package dry spaghetti salad mix, 2 pounds shredded Cheddar cheese, 2 onions, 2 stalks celery, garlic, green onions, 1/2 teaspoon basil, 1 teaspoon salt and pepper. Salt and pepper to taste.
For the stuffing: In a medium bowl, mix 2/3 cup whole milk cheese, celery, garlic powder, whole celery, salt, garlic powder, olive oil, pasta, salt, garlic powder, olive oil, spaghetti, cheese, onion, celery, garlic, green onions, basil, salt and pepper.
Press the spaghetti squash and celery mixture on the bottom of a baking dish. Pour the cooked spaghetti squash liquid into a large pot and add 1/2 of the cheese mixture. Simmer over medium heat for 1 to 2 minutes, stirring occasionally, until cheese mixture reaches desired thickness. Drain pasta and milk and stir into the sauce.
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