Spaghetti Squash with Italian Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium spaghetti squash1 medium onion, roughly chopped2 stalks celery, chopped1 carrot, chopped1 zucchini, chopped3 cloves garlic, minced3 tsp fennel seed4 Lean Sweet Italian Turkey Sausages1 cup tomato sauce1 cup chopped parsley7 leaves basil, chopped
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.
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.
Nutritional Info 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
Member Reviews