It feels so good to be home after a long weekend away. Traveling with dietary restrictions always poses some challenges so it's nice to be home where I have control. I love how easy these bowls are to make. I also love the freedom I have with the ingredients. I usually just throw whatever looks good into them, so feel free to be creative. Don't want sausage? Use chicken. Have great looking mushrooms? Throw them in! I also like to add in some pine nuts for a nice crunch. Be creative! You might surprise yourself.
What you'll need:
2 small to medium spaghetti squash (will make 4 bowls)
1 lb. all natural nitrate-free, additive sausage of choice *I love Wellshire Farms product line
1 small red onion, sliced
1 garlic clove, minced
2 cups spinach leaves, chopped
1 cup roasted red peppers or tomatoes, chopped
1 tsp sea salt
1/2 tsp pepper
1 tbsp EVOO
Preheat your oven to 400F degrees. Carefully, cut your spaghetti squash in half lengthwise. If you are having trouble, a good trick is to put the whole squash in the microwave for a few minutes to soften it a bit. Once cut, drizzle the cut half with just a little EVOO, salt, and pepper. Place facedown on a lined baking sheet, and bake in the over for 35-40 minutes.
While squash is baking, heat a nonstick skillet over medium high heat. Add your EVOO to the pan then stir in your crumbled or sliced sausage. If your sausage is not precooked, make sure it is thoroughly cooked. Cook for about 8 minutes or more if needed. Lower heat to medium, then add in your onion, and cook until tender and translucent. Next, stir in your garlic and roasted red peppers (or tomatoes). Cook for a few minutes, then add in your spinach, salt, and pepper. Continue to cook for about 5 minutes or until the spinach is wilted.
Once squash is out and cooled enough, remove the seeds then gently shred squash into spaghetti strands using fork. Evenly disperse the sausage mixture into the 4 spaghetti squash bowls, and stir until thoroughly combined. You can always add more EVOO, salt, or pepper if needed. The sausage you pick will make the sodium level's vary. Always try to select a sausage that is low in sodium.