Pasta & Rice Dishes / Weeknight Dinner

Simple Spaghetti Squash

After eating out for pretty much every meal the past 48 hours, I figured I’d cook something at home for dinner tonight. I had one sausage link left in the fridge and a bunch of spinach, so I grabbed some more stuff that sounded like it would go well with those two. Instead of doing a pasta dish, I lightened things up a bit by using the spaghetti squash I bought a few weeks ago. I don’t make spaghetti squash often; I’m kind of particular about what I think pairs nicely with it. Luckily, sausage and spinach work awesomely with spaghetti squash, and I was able to put together something delicious in under 20 minutes.

Plus, now I have a ton of spaghetti squash, which means lots of pasta dishes this upcoming week…

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Sausage & Spinach Spaghetti Squash (serves 1)
1 sun-dried tomato & provolone chicken sausage link
about 2 cups baby spinach
about 1/8 cup diced onion (I used sweet onion)
1 clove garlic, finely diced
about 1/2 roma tomato, seeded and diced
olive oil
vegetable broth
dash of Italian seasoning, if needed
1/2 cup spaghetti squash, cooked

1. Roast spaghetti squash or cook it in the microwave. (I cut mine in half and roasted it in the oven at 375F for 45 minutes.)

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2. Remove sausage from casing if it isn’t already cooked using a knife and crumble into pieces (my sausage was pre-cooked, so I just cut it into small pieces). In a pan on medium heat, add a small amount of olive oil and the garlic and onion. Cook, stirring often, about 2-3 minutes or until onions soften; add vegetable broth if liquid is needed.

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3. Add sausage to the pan and let cook about 2-3 minutes or until sausage starts to slightly brown. Reduce heat and add spinach, tomato, and a splash of vegetable broth. Stir and let simmer until spinach softens.

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4. Add cooked spaghetti squash to the pan and mix together. Sprinkle with parmesan and serve immediately.

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