Italian Spaghetti Squash Bowls

When it comes to pasta and carb swaps, I’m a little obsessed (proof: zoodles and carrot noodles, butternut squash noodles, and cauliflower rice). And now that spiralizing vegetables is so trendy, I’m realizing all the swap possibilities. You seriously can make almost any veggie into a noodle!  But today I’ve decided to forgo the spiralization madness and show a little love for the original pasta swap, spaghetti squash!

The best part about spaghetti squash? It requires no special kitchen gadgets. All you need is a microwave or oven to heat it up and a fork to pull out those beautiful, slightly sweetened strands.

5.0 from 2 reviews

Italian Spaghetti Squash Bowls

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Krista

Serves: 4 bowls

Ingredients

• 2 large spaghetti squashes
• 3 tsp olive oil, divided
• salt and pepper
• ½ white onion, finely chopped
• 1 fennel bulb, stalks removed and thinly sliced
• 3 cloves garlic, finely chopped
• 4 roma tomatoes, chopped
• 4 Chicken sausage links, sliced into coins (I used a precooked spicy Italian sausage)
• juice of 1 lemon
• ¼ cup chopped fresh basil
• 2 tbs parmesan cheese

Instructions

1. Preheat the oven to 350 degrees. Cut off the stems of the spaghetti squashes. Slice each squash in half lengthwise. Using a spoon, scoop out the seeds from each half. Rub ½ tsp of olive oil on each half and sprinkle with salt and pepper. Place in the oven, flesh side up, and roast for 30 minutes. Alternatively, you can use a microwave to cook the squash. Place one squash half, open side down, in a large microwave-safe bowl. Fill bowl with water until it touches the squash. Microwave on high for about 6 minutes. Repeat with the second squash half.
2. While the squash is roasting, add the remaining 1 tsp of olive oil in a large sauté pan over medium heat. Once heated, add the onion and sprinkle with salt and pepper. Sauté the onions for about 2 minutes until softened. Add the garlic and sauté for another minute. Add the chopped tomato and sauté for 2-3 minutes. Add the chicken sausage and cook for about 2 minutes until heated through. Take mixture off the heat and set aside.
3. Take the squash out of the oven and let it cool for about 10 minutes. Using a fork, scrape the spaghetti strands out of each half and place equal amounts into 4 bowls. Sprinkle each bowl of squash with salt and pepper. Squeeze the fresh lemon juice into a small cup or dish and pour evenly among the 4 bowls. Toss each bowl of spaghetti to evenly coat with the seasoning and lemon juice.
4. In the sauté pan, divide the sausage mixture into quarters and scoop each portion into the 4 bowls. Sprinkle each bowl with freshly chopped basil and Parmesan cheese.

Notes

Serving size: 1 bowl
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 313 Fat: 14.1g Carb: 30g Fiber: 4.1g Protein: 22.1g Sugar 4.2g Sodium: 704mg
Weight Watchers Points (calculated on member website)
WW: 8 Points Plus

3.3.3077

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