Tuesday, January 25, 2011

Spaghetti Squash with Sausage and Mushrooms

This was my first experience with spaghetti squash and I have to say I'm a fan! You really can use it in place of noodles to create endless low-carb dishes. This recipe is a combination of a few I found, was super easy to prepare, and worked great on a night we wanted a light, simple meal.

Spaghetti Squash with Sausage and Mushrooms


1 spaghetti squash (about 3.5 lbs)
1/2 cup grated Parmesan cheese
Salt and black pepper
1 lb. hot Italian sausage (turkey sausage works too)
1 tsp. olive oil
8 oz. cremini mushrooms, sliced
3 cups baby spinach, coarsely chopped


1. Halve the squash lengthwise, scoop out the seeds, and place cut side down on a large baking sheet. Bake at 375 degrees for 30-40 minutes or until tender. Use a fork to comb the squash into strands, and place in a large bowl. Toss squash strands with parmesan and season with salt and pepper.

2. Meanwhile, in a large skillet, cook the sausage until no longer pink. Remove from the pan, and add olive oil to the sausage drippings. Add mushrooms and saute until tender, about 5 minutes. Stir in spinach and heat until just wilted, about 2-3 minutes. Season again with salt and pepper, then stir in sausage. Serve the sausage mixture on top of the squash.

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