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Spaghetti Squash with Sausage and Greens
H-E-B Showtime, January 2012
(
2
)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Makes:
4 servings
Ingredients 
1
small
spaghetti squash (about 2 lbs.)
2
Tbsp.
H-E-B Reserve Extra Virgin Olive Oil or Butter, as desired
1/2
c.
shredded Parmesan cheese
•
sea salt and coarse-ground black pepper
1
lb.
H-E-B Sweet Italian Sausage Links
1
bag (5-6 oz.)
fresh spinach
1/2
tsp.
crushed red pepper, optional
 Instructions  Cut squash in half, lengthwise. Using a spoon, scrape away the seeds and stringy bits from the centers. Place halves in a microwave-safe baking dish, cut-sides down (cook in 2 batches if necessary). Cover with plastic wrap, folded back at one corner to vent. Cook on high power 7 to 10 minutes or until tender.
 Using a dinner fork, pull strands of squash away from skin and transfer strands to a mixing bowl. Toss with oil (or butter) and cheese; season with salt and pepper to taste.
 In the meantime, remove sausage from casings and brown in a large, non-stick skillet until no longer pink. Drain any excess liquid; add spinach and cook briefly until just wilted, 30 to 60 minutes. Remove skillet from heat. Add red pepper, if desired.
 Place squash on a large platter; top with sausage mixture; garnish with additional cheese, if desired, and serve.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B Showtime, January 2012
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