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Friday Foodspiration: Spaghetti Squash Sausage Bake

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I can not get enough of Italian food! I love the complex flavors and how easy it is for me to sneak in a few extra veggies to our meals. 

Spaghetti squash replaced the noddles in this dish to make it gluten-free.  If you are lucky enough to eat dairy without a problem, a good Parmesan or mozzarella makes this more amazing. 

Ingredients:

  • 1 large Spaghetti Squash, halved lengthwise and seeded
  • 3 tbs Olive Oil
  • 1 tsp Sea Salt
  • 1 lb Italian Style Sausage (I used chicken)
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1/2 tsp Oregano
  • 1 can Diced Tomatoes
  • 2 cups Spinach, chopped
  • Optional - 1 cup Parmesan or Mozzarella cheese

Instructions:

  1. Preheat the oven to 400 degrees and line a baking dish with parchment paper.
  2. Drizzle 1 tbs olive oil and salt on the inside of the spaghetti squash then bake until tender - about 45 minutes.
  3. Meanwhile, in a large skillet heat the remaining 2 tbs olive oil over medium heat.
  4. Add the sausage and cook about 5 minutes, until no longer pink, breaking it up with a spoon as it cooks.
  5. Add the onion, garlic, and seasoning and cook another 5 minutes. 
  6. Stir in tomatoes and spinach and cook an additional 5 minutes until spinach is wilted. Taste and add additional salt and pepper if needed. 
  7. Scrape the flesh from the inside of the squash into a baking dish and top with the sausage mixture (optional - add shredded Parmesan or mozzarella on top).  Cook an additional 5 minutes or until heated through.