Spaghetti Squash with Italian Sausage, Broccoli, and Sage recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Ingredients
- 1 spaghetti squash, halved and seeded 1 tablespoon olive oil 1 (12 ounce) package bulk Italian pork sausage 3 cups broccoli florets 2 cups sliced baby bella mushrooms ½ onion, diced 5 cloves garlic, diced 2 leaves sage, minced 2 teaspoons garlic salt salt and ground black pepper to taste 4 ounces Pecorino Romano cheese
Nutrition Info
- 437.9 caloriescarbohydrate: 24 gcholesterol: 62.8 mgfat: 28.4 gfiber: 2.4 gprotein: 24.7 gsaturatedFat: 11.2 gservingSize: -sodium: 2045.7 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash with Italian Sausage, Broccoli, and Sage
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Brush olive oil over spaghetti squash halves, place on a baking sheet.
Bake in the preheated oven until skin is easily pierced with a fork, about 30 minutes.
Start frying sausage in a large skillet when squash has 5 minutes left to bake. Remove squash from the oven and let cool. Add broccoli, mushrooms, onion, garlic, and sage to the skillet with the sausage, cook and stir until onion softens, 5 to 10 minutes.
Scrape insides of squash into spaghetti strands with a fork. Stir into the sausage mixture until well combined. Season with garlic salt, salt, and pepper. Shave Pecorino Romano cheese on top.