Spaghetti Squash with Chicken Italian Sausage and Peppers
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Serves: 4
best spaghetti squash ever
I love pasta. In fact, I love it so much that I am convinced in another life, I was a little Italian woman who spent all day cooking for her family. My love and craving of pasta can pretty much derail any good intentioned carb reduction eating plan. BUT- my one replacement for the carb overload is spaghetti squash! This recipe is a favorite for my entire family. I use mild chicken Italian sausage to please the kids but spicy works very well too. I promise that with the mix of peppers, onions and tomatoes you won't even think about regular noodles.
Ingredients
- 1 medium spaghetti squash
- 1 pound chicken italian sausage (about 3 links)
- 4 Tablespoons Extra Virgin Olive Oil
- 2 cans diced tomatoes drained (15 ounce cans)
- 2 Red, yellow or orange bell peppers
- ½ yellow onion sliced
- 8 ounces sliced mushrooms
- 1 teaspoon oregano leaves
- ¼ cup chicken broth
- Salt and pepper
- Parmesan Cheese (optional)
Directions
Pre heat oven to 375 degrees
Cut squash in half and remove seeds
Place on a baking sheet and bake for 45 minutes to hour or until tender
Using a fork loosen flesh from skin with a scraping motion
When flesh is string like remove and place in bowl
Drizzle with 1 tablespoon of olive oil and a pinch of salt. Keep warm
Heat skillet over medium heat
Add 1 tablespoon of oil
Add sausage and place lid on pan
Cook fully for about 12-15 minutes
Remove sausage and cut into ½ inch medallions
Wipe out skillet
Add 2 tablespoons of olive oil
Add onion and garlic and saute for 2 minutes
Add peppers and mushrooms and cook for 4-5 minutes until softened
Add chicken broth, tomatoes, oregano and stir
Season with salt and pepper
Add sausage back to pan
Bring to slight boil, reduce heat, cover and cook for 10 minutes
To serve, place squash on plates and top with sausage and peppers
Sprinkle with cheese