Sausage & Tomato Spaghetti Squash

October 16, 2015

 

This week I had my first away interview for residency. All of them go pretty similarly. You are set up in a cushy hotel, a couple residents take you out for dinner at an upscale restaurant, and the next day you endure a series of interviews with various people affiliated with the program. I have only done two interviews and I am already exhausted…and I have 10 more to look forward to. Whenever I start getting overwhelmed, I revert to existing on air-popped popcorn and apples and peanut butter. Nothing hot, nothing made with love….basically my college diet.

This year I am determined to stay healthy amidst this chaos that makes me want to crawl under my covers with a flashlight and hide from my new adult-life monsters – a.k.a. every day problems. Enter the spaghetti squash as the newest substitute for pasta.

 

DSC_0393

 

I am well aware that I am a little late jumping on this train. The spaghetti squash has been all the rage in the health foods community for about 2 years, at least. I have always been nervous about trying it…I can’t really tell you why and now I have every regret in the world that I didn’t take the dive sooner. Silly girl. This recipe is seriously the easiest. And if I could make it…anyone can, especially you! Thick tomato sauce, chicken sausage, feta cheese…basically all of the good things in life.

 

DSC_0419

 

Now, if you are looking for the texture of pasta, you won’t really get that with the spaghetti squash. However, you certainly do get the health benefits of eating a huge dose of veggies, and you will get away with eating portion sizes of a soon to be hibernating grizzly bear. Trust me, you will want to!

XOXO – Emmy Lou Lou

Sausage & Tomato Spaghetti Squash

  • Servings: 4
  • Time: 1 Hour
  • Difficulty: Easy
  • Print

Ingredients:
• 1 spaghetti squash
• Olive oil
• Salt and pepper – optional
• 1 jar spaghetti sauce
• 1 link sausage – I use the Johnsonville Chicken Sausage
• 1 can no-salt-added mushrooms
• 1 handful olives
• Reduced fat feta cheese – optional

Directions:
• Preheat oven to 400F. Wash the outside of the squash and slice it in half.
• Remove the seeds from the middles of the halves. Rub flesh with a little olive oil.
• Season with salt and pepper if desired.
• Place each half flesh-side down into a baking dish, and bake for 45-55 minutes.
• When the squash is done, it will be easy to pull apart with a fork into strands. Let cool 5 minutes.
• While squash cooks, cut sausage into small pieces. Place on a skillet over medium heat. Cook for a 2 minutes on each side.
• Add spaghetti sauce to sausage, cook until desired warmth.
• Remove flesh from squash with a fork.
• Serve sauce over squash and add feta cheese if desired.

You Might Also Like

No Comments

Leave a Reply