415 calories
1/2 a spaghetti squash – 90 calories
¼ cup Alfredo sauce – 100 calories
2 chicken sausages – 200 calories
1 Tbsp parmesan cheese grated (Tbsp) – 25 calories
2 cups fresh spinach or arugula
⅛ tsp Red pepper flakes – 0 calories
⅛ tsp Garlic salt – 0 calories
DIRECTIONS
- Preheat oven to 425 degrees F.
- Slice spaghetti squash in half, if not already sliced (be careful!). Microwaving the spaghetti squash for 8 minutes (4 on the top & the bottom) makes cutting it much easier.
- Scoop out seeds from center of spaghetti squash.
- Line a baking sheet with parchment paper, spray it with an oil spray.
- Bake spaghetti squash, cut side faced down, for 30 minutes.
- While spaghetti squash is cooking, slice sausage into coin shapes and stir fry on the stove top with an oil spray, until cooked through, about 10 minutes on low-medium heat. Toss in some fresh spinach or arugula.
- Remove spaghetti squash from the oven.
- Shred spaghetti squash with a fork, keeping the “spaghetti” strands in the boat.
- Add Alfredo sauce, sausage pieces, and seasonings to the boat, mix contents together. Top with Parmesan cheese.
- Bake for another 5 minutes, then broil for 3 minutes.
- No sausage? Use tofu or beans. No dairy? Use a dairy-free Alfredo or pesto, available at most stores.
- 1/2 spaghetti squash = about 2 cups spaghetti squash.
