Monday, May 26, 2014

Meal Monday: Spaghetti Squash with Italian Chicken Sausage

I bought a spaghetti squash last week at the grocery store not knowing what I was going to do with it.  Pinterest came to the rescue with a few ideas that I combined into this one recipe.  It was so incredibly easy that I ended up throwing together another batch for lunch with leftover squash the next day.

Spaghetti Squash with Italian Chicken Sausage
(serves 2)

1 spaghetti squash, cooked and "spaghetti'd" (I think I did mine cut in half and cooked for about 12 minutes in the nuker)
2 Italian Chicken sausages (I like al fresco sweet Italian with red and green peppers because it doesn't have cheese in it)
Sliced red bell pepper
Fresh baby spinach
Minced garlic
Olive oil
1/2 to 1 cup Marinara Sauce (I like Rao's Marinara)
Fresh basil

  1. Slice the chicken sausage into pieces and saute in large skillet with olive oil and minced garlic. After a few minutes, add the red pepper slices and saute until crisp but tender.  When it's almost done, add the spinach and saute until slightly wilted.
  2. Add about 2 heaping cups of spaghetti squash and 1/2-1 cup marinara sauce.
  3. Mix until combined and heated through.  Top with basil to serve.
  4. Devour
This is probably one of the easiest recipes EVER and it was so yummy.  You could really change it up by using different flavors of sausage, adding other veggies, etc.  You will probably have leftover squash so feel free to experiment!

Have you ever had spaghetti squash?  What ingredients do you think would make this even better?

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