We might be quickly approaching fall, but this one skillet dinner screams summer flavors with cherry tomatoes and fresh basil. Anyone else trying to hold onto summer like I am?
My favorite part of this Italian dish is that there are no heavy or complicated sauces. . . just a simple, fresh tasting meal in one pan.
1 Spaghetti Squash, baked
1 lb Ground Chicken Italian Sausage
4 cloves Garlic, minced
2 Green Onions, chopped
3 cups Spinach
2 tbs Fresh Basil, chopped
2 tbs Nutritional Yeast (or Parmesan cheese)
1 tsp Sea Salt
1/4 tsp Ground Black Pepper
2 tbs Almond or Coconut Milk, unsweetened
2 tbs Pine Nuts, toasted (optional)
Prepare spaghetti squash: Cut the squash in half, scoop out the seeds and pulp, drizzle with olive oil, place cut side down on a foil lined baking sheet, and bake at 400 degrees for 30-35 minutes. Use a fork to scrape the inside of the squash to make spaghetti strands.
Meanwhile, in a large skillet brown the chicken sausage until cooked through, then remove from pan.
Add the garlic and onion to the pan and saute for 2 minutes. Add the tomatoes and cook over medium heat until they start to pop (about 5 minutes)
Add spinach and basil to the pan and cook until spinach is wilted, then remove vegetables from the pan.
Place spaghetti squash in the pan over medium high heat. Add the nutritional yeast, salt, pepper, and milk, stirring until well combined.
Top with sausage, vegetables, and pine nuts and continue cooking until heated through.