Spaghetti Squash Marinara with Italian Sausage and Garlic Bread
Serves 4
Time 1 hr
We love the combo of spaghetti squash with our fresh sausage, ground in-house using the same meat that's in our case, following the same strict standards, including no antibiotics, ever! Top this recipe with grated parmesan cheese, if desired.
Ingredients
- 1 spaghetti squash, halved and seeded
- 2 links fresh Italian pork sausage, removed from casings
- 1/4 medium yellow onion, finely chopped
- 2 cups prepared marinara sauce
- 1 1/2 tablespoon unsalted butter, softened
- 1 clove garlic, mashed into a paste
- 1/2 teaspoon dried basil
- 4 slices whole wheat hearth bread
Method
Preheat the oven to 375°F.
Arrange squash in a large baking dish, cut-side down.
Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
Rake with a fork to remove flesh in strands.
Meanwhile, heat a skillet over medium heat and cook sausage, until almost cooked, breaking into smaller pieces, about 5 minutes.
Add onion and cook until soft, 6 to 8 minutes more.
Add sauce and simmer to combine flavors, 2 to 3 minutes. Keep warm.
Combine butter, garlic and basil; spread onto one side of bread; place on a baking sheet and bake about 10 minutes.
Portion squash into bowls, top with sauce and serve with garlic bread.
Nutritional Info:
Per serving: 400 calories (180 from fat), 20g total fat, 7g saturated fat, 40mg cholesterol, 990mg sodium, 48g carbohydrates (9g dietary fiber, 15g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 spaghetti squash, halved and seeded
- 2 links fresh Italian pork sausage, removed from casings
- 1/4 medium yellow onion, finely chopped
- 2 cups prepared marinara sauce
- 1 1/2 tablespoon unsalted butter, softened
- 1 clove garlic, mashed into a paste
- 1/2 teaspoon dried basil
- 4 slices whole wheat hearth bread