Mmmmm…pasta. I love pasta. But pasta has about 200 calories per 2 ounce serving, and 2 ounces are just not enough sometimes. I had been wanting to try spaghetti squash as a substitute and I also was having a jonesing for some sausage, so voila, a new recipe. It’s very yummy.
Spaghetti squash isn’t pasta, but it is quite nice. It has a little bit of a vegetable crunch to it, but it’s still nice in sauce. The lean turkey sausage was tasty and really curbed my cravings. This is a keeper.
Ingredients
- 2 pieces lean fresh Italian-style turkey sausage, sweet or hot
- 1 spray non-stick cooking spray
- 1/4 large onion, chopped
- 20 ounces tomato sauce
- 4 ounces water
- 1/2 ounce sun-dried tomatoes (dried, NOT in oil)
- 1/2 cup mushroom, canned
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons Splenda, or to taste
- salt and pepper, to taste
- 2 cups spaghetti squash, cooked and shredded (about a 2-pound squash).
Preparation
Spray cooking spray in a deep-sided skillet or saucepan. Heat on medium-high heat and add whole sausages. Brown sausages on both sides. Add onions, and sautee until soft and translucent. Add the rest of the ingredients except for the spaghetti squash. Bring to a simmer, reduce heat and simmer for 20 minutes.
While the sauce is simmering, rinse off the whole spaghetti squash. Pierce it all over with a fork. Place on a plate and into the microwave. Microwave on high for 5 to 6 minutes per pound. The squash should be softened on the outside when done. Let stand 5 minutes, cut in half and scoop out the seeds with two spoons. Then use a fork and twirl the strands of squash (like twirling pasta on a fork) onto your serving plates. Add a piece of sausage and sauce on top and serve.
Serves 2.
Nutritional Information
Per Serving (excluding unknown items): 324 Calories; 12g Fat (29.9% calories from fat); 24g Protein; 38g Carbohydrate; 8g Dietary Fiber; 70mg Cholesterol; 2691mg Sodium.
WW Points Estimate = 6.5 to 7.
(c)2008 by M Donnelly. All rights reserved.
Subscribe to Never Say Diet Blog
2 responses so far ↓
farmgirlsworld // May 24, 2008 at 3:24 pm |
Yum! This sounds so-o-o good! I’ve been wanting to try spaghetti squash, but wasn’t quite sure how to use it. This sounds like a great starter-recipe. Thanks!
mwdonnelly // May 24, 2008 at 4:11 pm |
It’s pretty darn tasty. If you want your squash a little less “veggie-like” and crunchy, cook it more. I’m told that I went a bit al dente. However, it was still tasty. Let me know how you like it!