Paleo Spaghetti Squash recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Ingredients

2 spaghetti squash, halved and seeded
¼ cup olive oil, or as needed
salt and ground black pepper to taste
2 sausages
1 (15 ounce) can diced tomatoes
1 tomato, diced
2 cloves garlic, minced
4 ounces baby spinach leaves

Nutrition Info

397.4 calories
carbohydrate: 31.4 g
cholesterol: 23.1 mg
fat: 26.5 g
fiber: 2 g
protein: 11.9 g
saturatedFat: 6.2 g
servingSize: -
sodium: 760.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  2. Season squash halves with olive oil, salt, and black pepper. Place squash, cut-side down, on prepared baking sheet.

  3. Bake in the preheated oven until tender, about 1 hour. Cool squash for 10 minutes, scrape flesh out of squash with a fork.

  4. Cook and stir sausages in a skillet over medium heat until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  5. Stir spaghetti squash, canned tomatoes, diced tomato, and garlic into skillet with sausages, cook and stir until warmed-through, 2 to 4 minutes. Add spinach, cook and stir until spinach wilts, 2 to 4 minutes. Season with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

Delicious!

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