Ingredients Jump to Instructions ↓

  1. 1 small spaghetti squash (about 2 pounds)

  2. 3 tablespoons extra-virgin olive oil

  3. Kosher salt and freshly ground pepper

  4. 8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)

  5. 1 red bell pepper , thinly sliced

  6. 1 medium onion, halved and thinly sliced

  7. 1 clove garlic , chopped

  8. 1/4 cup chopped fresh parsley

  9. Freshly grated parmesan cheese , for topping

Instructions Jump to Ingredients ↑

  1. Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.

  2. Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.

  3. Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

  4. Per serving: Calories 470; Fat 35 g (Saturated 10 g); Cholesterol 49 mg; Sodium 1,086 mg; Carbohydrate 22 g; Fiber 4 g; Protein 19 g


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