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
- 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.
- 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”.
- Prepare Filling: Brown pork sausage in skillet; when almost brown, add onion and cook several minutes.
- Add mushrooms and cook until tender.
- 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.
- Add cooked spaghetti squash and mix;
sprinkle with Parmesan cheese.
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