Time 1h50m Yield 10 Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it’s distributed evenly. Place on a baking sheet. Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat. Remove squash from the oven and set aside to cool a bit. Leave the oven on. Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it’s only small clumps, that’s okay. Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it’s still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.) Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish. Bake, uncovered, in the preheated oven for 30 minutes.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water. Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes. Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash. Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.
