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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.6
  • Total Fat: 13.4 g
  • Cholesterol: 50.0 mg
  • Sodium: 931.9 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.8 g

View full nutritional breakdown of Spaghetti Squash with Italian Sausage calories by ingredient
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Spaghetti Squash with Italian Sausage

Submitted by: NATBASHY

Introduction

Absolutely fantastic. You could easily swap the turkey sausage with garbanzo beans to make it vegetarian. I don't include any added salt, but you could salt to taste if you prefer. I also serve it with Parmesan cheese and red pepper flakes. Yummy! Absolutely fantastic. You could easily swap the turkey sausage with garbanzo beans to make it vegetarian. I don't include any added salt, but you could salt to taste if you prefer. I also serve it with Parmesan cheese and red pepper flakes. Yummy!
Number of Servings: 4

Ingredients

    1 medium spaghetti squash
    1 medium onion, roughly chopped
    2 stalks celery, chopped
    1 carrot, chopped
    1 zucchini, chopped
    3 cloves garlic, minced
    3 tsp fennel seed
    4 Lean Sweet Italian Turkey Sausages
    1 cup tomato sauce
    1 cup chopped parsley
    7 leaves basil, chopped

Directions

Preheat oven to 350.

Cut squash in 1/2 lengthwise, remove seeds, and place both halves cut-side down in a baking dish with about 1 inch of water. Bake 45 minutes, then use a fork to scrape out the squash into a large bowl.

Meanwhile, chop up all your veggies. Heat a large pan over medium and spray with cooking spray. Add onion, celery, carrot, zucchini, garlic, fennel seed, and sausages. Cover and cook about 10 minutes, stirring occasionally, or until sausages are cooked through.

Remove sausages from the pan and slice into 1/2" chunks. Return them to pan, and add tomato sauce, basil and parsley. Simmer about 3 minutes.

Divide the squash equally among 4 plates ( a little more then a cup for each plate) Then top with 4 equal portions of veggie-sausage mixture.

Makes 4 servings, approximately 2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user NATBASHY.






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