1 pkg. Chicken Italian Sausage Mild or Hot (your preference)
1 lb. lean ground beef
1 large cans crushed tomatoes
2 green peppers sliced
1 yellow onion sliced
Salt, pepper, garlic powder
1 spaghetti squash
Begin by cooking sliced onions and peppers over medium heat. Add 1 tbsp. olive oil to a dutch oven or some type of dish that can be moved to the oven. If you do not have a dutch oven, use a regular skillet and then move all ingredients to a baking dish…no problem!
In a seperate pan, begin sautéing sausage. Meanwhile form the ground beef in to 1 1/2 inch meatballs. Feel free to add salt, pepper and garlic powder to the meat before forming meatballs. Once that is completed, add the meatballs to the pan with the italian sausage. The goal of the meat is to get it browned on all sides. It does not have to be cooked all the way through. Cook the meat for about 15-20 minutes.
Once the meat is browned, add it to the dutch oven with the peppers and onions or again if you don’t have a dutch oven, add the meat to the baking dish you will be using. Add the 2 cans of crushed tomatoes, salt and pepper to taste and place in the oven at 350 degrees for 1 hour and 30 minutes.
At this time, you can also bake your spaghetti squash. Clean it, remove seeds, sprinkle with olive oil, salt and pepper and place face down on a baking sheet. Bake the spaghetti squash for about 40 minutes on that temperature.
To serve, use a fork and break apart the “noodles” in the squash and add your sauce mixture on top. This is an easy dish to throw in the oven and forget. Enjoy!