Spaghetti Squash with Sausage & Broccoli

15 Dec

I looooooooooove spicy sausage. I also love pasta. But I hate what it does to my ass. One of my good friends is gluten-free and substitutes spaghetti squash (yeah, I never heard of it before either!) for pasta. So I gave it a shot….and it was delicious! Here is a recipe for a sausage pasta alternative with spaghetti squash:

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  • 1 spaghetti squash
  • dash of salt and pepper
  • 1 teaspoon basil
  • 1 onion, chopped
  • Spicy Italian Sausage, sliced
  • 1 tomato, chopped
  • 1 red pepper
  • Bunch of sliced of mushrooms
  • 1 cup broccoli
  • Sweet chili thai sauce


  • Preheat oven to 375 degrees F. Cut the squash lengthwise. This will honestly be one of the hardest things you’ve ever done. But push through – it is worth it! Once the squash is cut in half, scoop out all the loose guts. Place each half open-side up on a baking sheet and bake for 45 mins. Remove from oven, allow to cool slightly. Use a fork to break up the “spaghetti” portion of the squash and place in a bowl. Mix the salt and pepper and basil into the squash mix.
  • In a medium sized saucepan, sautee the onion, mushrooms, and red pepper over medium heat for a few minutes. Add the chopped tomato. Sautee for another 3 minutes.
  • Cook the sausage thoroughly in a separate pan. Slice and add to the vegetable mixture.
  • Steam or boil the broccoli until just soft.
  • Place the mixture on top of the spaghetti squash along with the broccoli. Serve with the sweet chili thai sauce.



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