Spaghetti Squash Sausage Bake


In an attempt to eat a little healthier, I’m making an effort to come up with some recipes that don’t include pasta, or rice, or bread or some other carb. But for the love of all things delicious, don’t take my cheese! I found this recipe on a great blog you can find here. Roasted spaghetti squash is combined with chicken sausage, garlic, and onions and topped with skim milk mozzarella cheese and scallions. Savory and cheesy, but without all the carbs!

1 3-lb spaghetti squash
1/2 yellow onion, thinly sliced
3 garlic cloves, crushed
2 tbsp extra virgin olive oil
kosher salt and fresh black pepper
2 links spicy chicken sausage, casings removed
2/3 cup shredded skim-milk mozzarella
scallions, sliced

1) Preheat oven to 370.
2) Slice spaghetti squash in half lengthwise. Scoop out all the seeds and stringy thingies. Drizzle a tbsp of olive oil on a baking sheet and place spaghetti squash cut side down on the sheet. Roast for 45 minutes.
3) Remove spaghetti squash from oven to cool slightly. Meanwhile, heat the other tbsp of oil in an oven-proof skillet over medium-high heat. Add onions and garlic and cook for a minutes. Stir in the sausage and cook until done.
4) Add the spaghetti squash to the skillet and stir until well combined. Top with mozzarella and bake for 6-8 minutes until cheese is good and melty.
5) Remove from oven and top with scallions and serve!


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