All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Ingredients

2 spaghetti squash, halved and seeded ¼ cup olive oil, or as needed salt and ground black pepper to taste 2 sausages 1 (15 ounce) can diced tomatoes 1 tomato, diced 2 cloves garlic, minced 4 ounces baby spinach leaves

Nutrition Info

397.4 calories carbohydrate: 31.4 g cholesterol: 23.1 mg fat: 26.5 g fiber: 2 g protein: 11.9 g saturatedFat: 6.2 g servingSize: - sodium: 760.9 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Season squash halves with olive oil, salt, and black pepper. Place squash, cut-side down, on prepared baking sheet.
Bake in the preheated oven until tender, about 1 hour. Cool squash for 10 minutes, scrape flesh out of squash with a fork.
Cook and stir sausages in a skillet over medium heat until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Stir spaghetti squash, canned tomatoes, diced tomato, and garlic into skillet with sausages, cook and stir until warmed-through, 2 to 4 minutes. Add spinach, cook and stir until spinach wilts, 2 to 4 minutes. Season with salt and black pepper.

4 servings

Delicious!