Description
A delicious and healthy dish featuring roasted spaghetti squash mixed with sweet Italian sausage and a variety of flavorful ingredients.
Ingredients
Scale
- 1 large spaghetti squash
- 4 links sweet italian sausage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 cup chopped marinated artichoke hearts
- 1 cup diced sun dried tomatoes (not in oil)
- 1 cup kalamata olives (pitted and sliced)
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon crushed red pepper flakes (+/-)
- 1/2 cup grated pecorino romano cheese
Instructions
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise; then brush with extra virgin olive oil and sprinkle with salt. Place on a baking sheet or in a casserole dish skin side down. Cook in a preheated 425 degree F oven for 40-45 minutes until the strands are soft and pull away with a fork.
- Place the links on a small sheet pan and cook in a preheated 425 degree F oven for 30 minutes. Remove the links from the oven; then slice into 1-inch rounds.
- Heat the oil in a large skillet over medium high heat, add the sausage slices and cook for 3-5 minutes until they get browned on both sides.
- Add the garlic, artichoke hearts, sun dried tomatoes, olives, basil and red pepper flakes; then saute for 1-2 minutes mixing everything together.
- Finally, scrape out the spaghetti squash strands into the skillet using a fork, add the grated cheese, toss to coat evenly; then place in a serving bowl.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Make sure to check the squash for doneness; it should be tender and easily pulled apart with a fork.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg