I found this recipe while search for some ways to make Spaghetti Squash more exciting since I know my hubby doesn’t really like it, and I think this is perfect because it adds some meat to it and it’s really like a pasta dish now! This whole dish for under 200 Calories and under 10 g of Fat!! I’m definetly trying this one soon!!
UPDATE: OMG I cooked this tonight for my hubby and I. I had low expectations since I’ve made Spaghetti squash before and my husband wasn’t fond of it! But this was fabulous!!!! The only substitution I used was instead of tomatoes I used 1 can of diced tomatoes garlic and onion flavored and I used Jimmy Dean pre-cooked crumbled turkey sausage 60% less fat!!! WOW is all I have to say!! My husband actually gave it a 8 out of 10!!!! I had plenty of leftovers for myself too!!!
- 1 whole(s) (about 4 lbs.) spaghetti squash
- 4 (about 12 oz. total) Itlian-style turkey sausage links, casings removed
- 2 tablespoon(s) Parmesan cheese
- 2 teaspoon(s) (salt-free) garlic and herb seasoning, such as Mrs. Dash
- 1 medium tomato, diced
- 1 cup(s) (chopped) baby spinach
Preheat oven to 350 degrees F. Mist a 9″ x 13″ baking pan with nonstick cooking spray. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan. Bake 45 to 50 minutes, until tender.
Remove squash from oven and let cool slightly. Remove squash from pan and, using a fork, scrape out flesh back into pan; spread out evenly.
Mist a large skillet with nonstick cooking spray. Crumble sausage into skillet and cook over medium-high heat until no longer pink, breaking into small pieces with spoon. Remove from heat.
Sprinkle 1 Tbsp. Parmesan cheese and 1 tsp. garlic and herb seasoning over squash. Top with tomato, spinach and crumbled sausage; sprinkle with remaining 1 Tbsp. Parmesan cheese and 1 tsp. garlic and herb seasoning. Lightly coat the mixtures surface with cooking spray.
Bake 20 to 25 minutes more, or until casserole heats through and cheese melts.