I was looking for a meatless or low meat meal and it dawned on me that the flavors in my Thanksgiving stuffing would be great with spaghetti squash, too. Indeed, they were! Accented with apple, celery, onion and garlic and just two low fat sausages for 4 servings, this dish is as healthy as it is satisfying.
The spaghetti squash takes about 40 minutes to bake, giving you time to chop and sauté the other ingredients and just toss it all together at the end.
Give Spaghetti Squash with Apple and Sausage a try next time you’re looking for a low carbohydrate, full-flavored meal where meat is an accent rather than the focus!
Spaghetti Squash with Apple and Sausage
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 servings
Ingredients
- 1 large spaghetti squash
- 1 small onion, chopped
- 1 apple, chopped
- 2 stalks celery, chopped
- 1 tsp salt
- generous grind of black pepper
- ½ tsp rubbed sage
- 1 large garlic clove, minced
- 2 links gluten-free sweet Italian chicken or turkey sausage
- 1 ½ Tbsp extra virgin olive oil
- ½ cup white wine
- 2 Tbsp finely chopped parsley (optional)
Instructions
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise and scoop out seeds.
- Place cut side down on an oiled baking sheet.
- Make a few slits through peel and bake 35-45 minutes until tender.
- Let cool enough to handle. Then scrape out squash with a fork.
- Meanwhile sauté onion and celery in oil in a large skillet about 4 minutes until tender.
- Add apple, salt, pepper, and sage, and sauté 1 minute.
- Add garlic and sauté until aroma comes, about 1 minute.
- Transfer vegetable mixture to a bowl.
- Squeeze sausage meat out of casings into skillet and cook breaking up into small pieces until cooked through.
- Add wine to pan and boil until reduced by half, scraping up browned bits from bottom of pan.
- Add cooked spaghetti squash and vegetable mixture to pan and toss to combine.
- Sprinkle with parsley if desired and serve.
Leave a Reply