SPAGHETTI SQUASH WITH ITALIAN SAUSAGE, BROCCOLI, AND SAGE

Spaghetti Squash with Italian Sausage, Broccoli, and Sage image

A delicious faux pasta dish that combines sweet squash with savory sausage and assorted vegetables.

Provided by Robin Knight

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 55m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 24 g, Cholesterol 62.8 mg, Fat 28.4 g, Fiber 2.4 g, Protein 24.7 g, SaturatedFat 11.2 g, Sodium 2045.7 mg, Sugar 3 g