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Nutrition Facts
Serving Size 404 g
(Approx. 4 Servings)
Amount Per Serving
Calories 480 Calories From Fat 320
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 11 g 56%
Trans Fat 1.5 g
Cholesterol 90 mg 30%
Sodium 1160 mg 48%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 18%
Sugars 8 g
Protein 26 g
Vitamin A 90% Iron 10%
Vitamin C 35% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spaghetti Squash with Sausage and Greens

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 small spaghetti squash
1 Lb H-E-B Sweet Italian Sausage Links
6 Oz H-E-B Baby Spinach
1/2 Tsp crushed red pepper
2 Tbsp extra virgin olive oil
1/2 cup(s) H-E-B Parmesan Cheese, grated
1/8 Tsp kosher salt
1/8 Tsp black pepper
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Cut squash in half, lengthwise, with 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 7-10 minutes or until tender.
In the meantime, remove sausage from casings and brown in a large, non-stick skillet until cooked through.
Drain any excess liquid; add spinach and cook briefly until just wilted.
Remove skillet from heat, add red pepper, if desired.
Using a dinner fork, pull strands of squash away from skin and transfer strands to a mixing bowl.
Toss with oil and cheese; add salt and pepper.
Place squash on a large platter; top with sausage mixture; garnish with additional cheese, if desired, and serve.



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