Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce Recipe


1 spaghetti squash (or pasta of your choice)
3 sausage links (I like to use hot turkey sausages, but you can use the meat of your choice, and mild or hot)
Half of a large, sweet onion, chopped
1/4 cup red wine
One 15 oz. can or half of a 28 oz. can (about 1 1/2 cup) crushed tomatoes (I typically us Tuttorosso when I am using crushed tomatoes. It has a little basil in it, so if you use a brand without basil, you may want to add a little fresh or dried)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
freshly ground pepper
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 Tablespoon fresh parsley or 1 teaspoon dried parsley
1/2 cup frozen peas (optional)
1/4 cup shredded mozzarella cheese
2-3 Tablespoons grated parmesan cheese for topping


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