Spaghetti Squash with Sausage & Veggies

I've never met a carb that I didn't like! It's a saying that applies to me! However, I didn't even miss the carbs in this veggie based meal. I did add a little pork sausage but it could be omitted and more mushrooms added for a vegetarian option. Other veggie additions could include peppers. Substitute canned tomatoes for fresh and dried Italian seasoning for fresh herbs if desired.

Spaghetti Squash with Sausage & Veggies  4 servings
1 spaghetti squash
½ lb. ground pork sausage
1 onion, diced
4 to 6 oz. button mushrooms, sliced
3 to 4 tablespoons tomato paste + equal amount of water or broth
½ cup fresh herb blend (parsley, thyme, oregano, basil)
Fresh tomatoes--about a handful, chopped
Kosher salt & coarse pepper to taste
Parmesan cheese to sprinkle over the top
  1. Prepare Squash: Preheat oven to 400°. Spray a baking sheet with a thin layer of cooking spray. Cut squash in half lengthwise. Scoop out seeds and fibrous strands surrounding seeds.
  2. Place squash halves cut side down on the baking sheet and add a little water to the tray (helps to steam and tenderize squash). Bake 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool. Use the tines of a kitchen fork to gently scrap out the “spaghetti”. 
  3. Prepare Filling: Brown pork sausage in skillet; when almost brown, add onion and cook several minutes.
  4. Add mushrooms and cook until tender.
  5. Add tomato paste, herbs, water and fresh tomatoes Cover and cook for a few minutes until tomatoes are heated through. Season with salt and pepper to taste.
  6. Add cooked spaghetti squash and mix; sprinkle with Parmesan cheese.

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