Tasty Tuesday: Baked Spaghetti Squash

squashIf you are living a low carb lifestyle as a part of your weight loss efforts, you may miss the pasta dishes like lasagna and spaghetti. Spaghetti squash is a great substitute for pasta because it is not only low carb, but it’s a vegetable so it’s got all kinds of nutrients in it that your old run of the mill pasta does not have. Gotta try this one!

[Image and recipe credit go to Recipe.com]

Serves 6


1 medium spaghetti squash (2-1/4 lb.)
12 ounces bulk Italian sausage
1 1/2 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4 1/4 ounce can chopped pitted ripe olives (optional)
1/2 teaspoon dried Italian seasoning, crushed
1 1/2 cups purchased red pasta sauce
1 1/2 cups shredded Monterey Jack, mozzarella, or Italian blend cheese
1/4 cup snipped fresh Italian parsley


1. Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.

2. Preheat oven to 350 degrees F… [Read more…]

Nutrition Info:
351 calories, 24g fat, 11g carb, 4g fiber, 5g sugar, 18g protein

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