All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

cooking spray 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons olive oil, divided 3 (4 ounce) Italian sausage links, casings removed 2 spring onions, finely chopped 3 cloves garlic, minced 1 zucchini, diced 1 red bell pepper, seeded and diced 1 tablespoon Italian seasoning 4 ounces crumbled feta cheese, or more to taste sea salt to taste 1 pinch lemon pepper, or to taste 1 small tomato, finely chopped 1 tablespoon chopped fresh parsley, or as desired

Nutrition Info

422.7 calories carbohydrate: 22.2 g cholesterol: 58.6 mg fat: 30.2 g fiber: 2.2 g protein: 17.9 g saturatedFat: 11 g servingSize: - sodium: 1199.3 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Coat large baking dish with cooking spray.
Place spaghetti squash cut-side down in prepared baking dish.
Bake in preheated oven until spaghetti squash is tender when pierced with a fork, about 45 minutes. Turn squash over and bake for another 5 minutes. Remove spaghetti squash from oven. Scrape the strands from the skin and place into a large bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, stirring occasionally, until sausage is brown and crumbly, 5 to 8 minutes. Remove sausage.
Return skillet to heat, add 1 tablespoon olive oil, spring onions, and garlic, cook and stir until onions are softened, about 5 minutes. Add zucchini, red peppers, and Italian seasoning and continue to cook and stir until the vegetables are soft, about 5 minutes.
Stir spaghetti squash and feta cheese into vegetable mixture, cook and stir until cheese melts, about 3 minutes. Stir sausage into vegetable mixture, season with salt and lemon pepper. Sprinkle tomato and parsley on top to serve.

4 servings

A fun way to make spaghetti squash the main event in this unique and filling dish.