Have you been curious to try spaghetti squash but aren’t quite sure how to prepare it? This recipe is a great way to prepare this nutritious vegetable. Not only will you be getting the health benefits of fresh vegetables, but you will also be able to enjoy the Italian flavor without over-eating pasta (which, if you’re anything like me, can be easy to do). We hope you enjoy this recipe!
Recipe Highlights:
Full of potassium
Antioxidant rich
Anti-Inflammatory properties
Ingredients: (Yields 2 Servings)
1 small-medium spaghetti squash
1.5 cups chopped fresh vegetables such as spinach, mushrooms, zucchini and bell pepper.
1 tsp. Olive oil
1 clove of garlic, minced
2 italian turkey sausage links (organic, nitrate free is best)
1 cup jarred marinara sauce
¼ cup shredded mozzarella cheese
1 TBS grated parmesan cheese (fresh)
Directions:
Prepare your spaghetti squash: Cut in half lengthwise with a sharp knife. Remove the seeds with a spoon. Place squash in a microwave safe casserole dish, cut side down. Add an inch or 2 of water to the dish. Microwave for about 8 minutes or until squash is soft.
*Alternatively, you could prepare this in the oven by cooking your squash in the casserole dish with the water at 375 degrees F for 35-45 minutes (depending on the size of your squash)
2.) While squash is cooking, heat up the olive oil in a medium sized pan. When warm, add the chopped vegetables and cook to desired doneness. Add the garlic and cook an additional 30 seconds until the garlic is fragrant. Place the cooked vegetables in a bowl.
3.)Put the pan back on the heat and spray with cooking spray. Cook the sausage according to package directions. Once cooked, chop sausage and add to bowl with vegetables.
4.) Add the marinara sauce to the bowl and mix until all ingredients are evenly combined.
5.) Once squash is done use a fork to scrape the fibers apart from the peel into another bowl (The fibers are stringy like spaghetti, hence it’s name. They should be soft and not crunchy. If they are not soft, your squash is not done) DO NOT THROW AWAY THE PEEL YET.
6.) Once the squash is separated from the peel, put back in the peel, dividing evenly between the 2. Top each with half of the sauce. Next top each with half of the cheeses.
7.) Place the prepared “spaghetti squash boats” on a baking sheet.
8.) Bake at 350 for about 10-15 minutes or until the cheese has melted. Eat right out of the squash peel. Enjoy!
Tips:
I like to prepare my squash in the morning, making dinner preparation quicker in the evening.
If you can’t find sausage you could also try this with ground turkey or bison. You could also easily make this vegetarian by adding more vegetables and omitting the meat.