On my journey to eating better and exercising I have discovered spaghetti squash. Spaghetti Squash is awesome. I started with a recipe online, then decided I could make it better, and here we are!
You’ll need:
9×13 baking pan (I used glass, probably doesn’t make a difference)
1 spaghetti squash, cut in half
Extra Virgin Olive Oil (I am in LOVE with EVOOs)
Various Seasonings (I used oregano, basil, garlic salt, and parsley)
salt and pepper
Shrimp (cooked, detailed, deveined)
red, green, and yellow bell peppers
onion
chicken sausage
Scoop the guts out of the squash. Season the two halves with salt and pepper. Place cut side down in 3/4 cup of water in the baking dish. Bake at 375 for 40-45 min.
While the squash is baking, finely dice about a 1/4 cup of each pepper, and little bit of onion. Slice up one chicken sausage. I usually use Aidells, but the Kroger brand is good too. Sorry my amounts aren’t exact… I just wung it.
When there’s about 10 minutes left on the squash, drizzle a little bit of EVOO in a medium sized skillet, add the peppers, onion, seasonings (to taste), sausage and shrimp and saute on medium-low heat.
Remove the squash from the oven. Hold one half in one hand with a hot pad and scrape the meat out of the squash with a fork into your skillet. You can scrape all the way down to the skin. One squash will yield quite a lot. It fed me for 4 meals.
Mix everything together in the skillet and viola!
PS: you don’t need to use anymore than 1-2 tbsp of EVOO, the squash has plenty of its own juices.
Enjoy!
irishredknickknacks 