Spaghetti squash is my new favorite vegetable. It’s very versatile and the options for different recipes are endless. The best part about spaghetti squash is that it tastes JUST like pasta, but without all of the carbs and calories.
To prepare the spaghetti squash, preheat the oven to 350 degrees. Halve the squash and scoop out all of the pulp and seeds, just like you would a pumpkin. Place face side up on a foil-lined pan and bake for 30-40 minutes.
While the squash is baking, chop 2 cloves of garlic, half of an onion, and a bell pepper. Add to a saucepan with 1 tsp. of olive oil and saute until tender.
In another saucepan, slice 3 gluten free Italian turkey sausages into bite sized pieces and cook until brown. When finished, drain the fat and combine sausage with the sauteed veggies. Add one jar of marinara sauce, 1/2 tsp. of crushed red pepper, 1/2 tsp. of parsley, 1/2 tsp. of basil, and 1 tsp. of salt. Mix well and cook on medium heat until the mixture starts to boil.
When the spaghetti squash is finished baking, scrape it with a fork into an 8 by 8 pan.
Add sausage and veggie mixture to the pan along with 6 oz. of shredded mozzerella cheese. Mix well and bake at 350 degrees for 15 minutes.
Take spaghetti out of the oven when done and add mozzerella cheese onto the top. Put back in the oven for 10 minutes or until cheese is melted.
This is a great and healthy way to enjoy spaghetti without all of the calories and fat! It is possible to be healthy without sacrificing taste!