1 spaghetti squash
1 package fully cooked sausage (we like chicken & garlic sausage)
1 tomato, diced
1 cup mushrooms, sliced (we love baby bella)
1 clove garlic
1 small onion chopped
1 cup frozen or fresh spinach
1/2 t cayenne pepper
salt and pepper to taste
Cut spaghetti squash in half, remove seeds, and brush with olive oil, sprinkle with salt and pepper. Place flesh side down on cookie sheet and bake in oven at 400 for 30 – 45 minutes (until flesh can be scooped out with a fork).
While squash is cooking, chop veggies and sausage. Saute onions and garlic in pan. Add sausage and brown. Add spinach, cayenne pepper, and salt and pepper to taste. When spaghetti squash is cooked, pull out of oven and let cool enough to handle. Scrape out strands with fork into large bowl. Add onion and sausage mixture. Add tomatoes and toss until mixed. Serve hot.
The inspiration for this dish was my mom who makes a variety of delicious spaghetti squash recipes and other low-carb meals.