This is the ultimate healthy food meets comfort food combo that I believe I’ve ever created. I can see myself making this at least once per week throughout the fall and winter! Yes, it’s that easy and that delicious. And one spaghetti squash will make enough to serve 3-4 people (depending on how hungry you are) so there will likely be leftovers…perfect to take to work for lunch!
Ingredients:
- Spaghetti Squash
- Green Pepper- diced
- Chicken Sausage – sliced (I used Al Fresco’s Sweet Italian)
- Red Pasta Sauce of your choosing
- Shredded Mozzarella Cheese
Directions:
Preheat oven to 350 degrees.
Microwave whole spaghetti squash for 5-6 minutes or until slightly soft so you can slice it in half length wise.
Cut in half and scoop out seeds and middle pulp area.
Drizzle each half with olive oil and salt & pepper to taste.
Place on baking sheet and roast in the oven for 45 minutes or until the squash shreds into spaghetti-like pieces.
While the squash is in the oven, prep the “stuffing”. Do this with about 10-15 minutes left on the roast cycle so your ingredients are warm when you combine them. I made this easier on myself by microwaving the sauce.
Sauteed the chicken sausage and green pepper in a pan.
Combine the chicken, peppers, and sauce.
Take out the spaghetti squash, shred center with a fork, and then pour in the sauce mixture evenly into both sides.
Top with the mozzarella cheese and place under broiler for about 10 minutes. Take out when the cheese is melty and lightly browned.
DIG IN! Enjoy 🙂
xo,
Bess
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