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Spaghetti Squash with Sausage and Greens

H-E-B Showtime, January 2012

Family-friendly

Rating

Quick and easy

Rating

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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