Spaghetti Squash Boats with Spicy Sausage
Ingredients
The squash
-
2
whole
ripe spaghetti squash
The filling
-
1
Tbsp
olive oil
-
1
medium
yellow onion, diced
-
1
clove
garlic, minced
-
1
lb.
ground hot turkey sausage
-
1
cup
low-sodium chicken broth
-
1
can (10 oz)
Rotel tomatoes
-
¼
cup
half and half
-
a pinch
red pepper flakes
-
½
tsp
salt
-
½
tsp
pepper
-
½
cup
part skim Mozzarella cheese, shredded
-
2
Tbsp
basil, thinly sliced
Instructions
- Preheat the oven to 350°F.
- Cut the spaghetti squash in half and scoop out the seeds.
- Place the squash cut side down on a baking sheet and bake for 45 minutes until tender.
- In a skillet, heat olive oil and sauté the onion and garlic until fragrant.
- Add the turkey sausage and cook until crumbled and lightly browned.
- Stir in the chicken broth, tomatoes, half and half, red pepper flakes, salt, and pepper, then bring to a boil.
- Once the squash is done, scrape out the strands and add them to the skillet with ¼ cup of cheese.
- Mix well until the cheese is melted and the squash is coated with the sauce.
- Transfer the mixture back into the squash halves and top with the remaining cheese.
- Return to the oven for 3-4 minutes until the cheese is melted.
- Garnish with basil and serve.
Nutrition Facts (estimated)
Servings
4
Calories
278
Total fat
13.5g
Total carbohydrates
16.8g
Total protein
21.9g
Sodium
0mg
Cholesterol
0mg
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