Pesto Spag squash and Italian sausage


(Hungry Julie) #1

Doesn’t get much easier than that and so delicious.

Cut squash in half, scoop out seeds. Put In microwavable dish with a bit of water at the botton, cover with plastic film. Nuke for 12 minutes more or less.

Fry the sausages on the side meanwhile.
Scrape the “noodles” into a bowl with butter, pesto and parmesan, add sliced sausages. Oh yeah


(Jessica K) #2

I looooove spaghetti squash and have never done it with pesto! Totally going to try it. I tend to just mix it with leftovers (taco meat, crack chicken, burger meat, whatever)


(Jacquie) #3

Love spaghetti squash and we grow our own. I’m going to try your recipe with some local pork sausage as it looks yummy. :slight_smile: Here’s my favourite recipe. I usually leave out the tomatoes (or use just a few if they’re from the garden) and add leftover shredded chicken. Warning: it helps if you like garlic.


#4

Below, for reference, is a link to the nutritional details from the USDA site for spaghetti squash.

1 cup serving

  • Energy – 31 kcal
  • Carbs – 6.91 g
  • Sugars – 2.76 g
  • Fiber – 1.50 g
  • Fat – 0.57 g
  • Protein – 0.64 g

11492, Squash, winter, spaghetti, raw