December 10th, 2018
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.
1 spaghetti squash
2 links fresh Italian pork sausage
1/2 cup finely chopped yellow onion
2 cups prepared marinara sauce
1 1/2 tablespoons butter
1 clove garlic
1/2 teaspoon dried basil
4 slices whole wheat hearth bread
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides 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 done, breaking into smaller pieces, about 5 minutes. Add onion and cook, 6 to 8 minutes more. Add sauce and simmer 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.
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.