Tuscan Spaghetti Squash - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Stuffed with crumbled Italian sausage and cheese (and a little tomato sauce—yes, taking another liberty here), you have yourself a beautiful mess of Italian ingredients.
Ingredients
- 2 large spaghetti squash, halved
- 2 tbsp. plus 1 tsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1/2 lb. Italian sausage, casings removed
- 1/2 c. tomato sauce
- 1 c. shredded mozzarella
Instructions
- Preheat oven to 400 degrees F. On a large baking sheet, rub insides of spaghetti squash with 2 tablespoons olive oil and season generously with salt and pepper.
- Bake until tender, 55 minutes to 1 hour. Remove from oven and heat broiler.
- Once cool enough to handle, shred spaghetti squash with a fork.
- Meanwhile, in a large skillet over medium-high heat, cook sausage until browned.
- Divide tomato sauce and sausage among halves and top with cheese.
- Broil until cheese is browned and squash warmed through, 4 to 5 minutes. Serve hot.
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