Post by Loupy on Oct 10, 2016 0:15:17 GMT -7
Sausage Stuffing Stuffed Spaghetti Squash
Author: Dara Michalski @ www.cookincanuck.com/
Let’s take just a minute to talk about this sausage stuffed spaghetti squash recipe because it was born purely from a craving for my dad’s Thanksgiving stuffing. Sage, thyme, marjoram, parsley, sausage (actually, that part if my addition) and green onions – but without the bread. I cooked the herbs and green onions in a little butter, but what’s Thanksgiving without a little butter? If you prefer, substitute olive oil for the butter.
Either way, you’ll kitchen will smell like Thanksgiving and you’ll be treated to a healthy, delicious lunch or light dinner.
Sausage Stuffing Stuffed Spaghetti Squash…All the flavors of our favorite Thanksgiving stuffing mixed into healthy spaghetti squash!
Serves: 2
Ingredients
1 small spaghetti squash
2 tsp olive oil
2 sweet Italian chicken sausages, raw
1 tbsp unsalted butter (or substitute olive oil)
2 green onions, thinly sliced, green & white parts separated
3 tbsp minced flat leaf parsley
1 tbsp minced fresh sage
1 tbsp minced fresh marjoram
1 tsp dried thyme
¼ + ⅛ tsp grated nutmeg
Salt and pepper, to taste
¼ cup grated Parmesan cheese
Instructions
Using a large, sharp knife, pierce a spaghetti squash in several places.
Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
Before handling let the squash stand for 10 minutes.
Cut in half lengthwise and scrape out the seeds and fibers.
Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
Toss with the olive oil.
Let stand at room temperature.
Save the shells of the squash for stuffing later.
Preheat the broiler.
Set a medium nonstick skillet over medium-high heat.
Lightly coat with cooking spray.
Squeeze the sausage out of the casings into the skillet.
Cook the sausage, breaking up with a wooden spoon, until cooked through.
Transfer the sausage to a bowl lined with paper towel.
Turn the heat to medium. In the same skillet, melt the butter.
Add the white and light green parts of the green onion.
Cook until starting to soften, 2 to 3 minutes.
Add the parsley, sage, marjoram, thyme and nutmeg, and cook for 1 minute.
Transfer the sausage and parsley mixture to the bowl with the spaghetti squash.
Toss to combine.
Season to taste with salt and pepper.
Scoop the spaghetti squash mixture into the reserved shells and top each with 2 tablespoons of Parmesan cheese.
Place the stuffed spaghetti squash onto a baking sheet and place under the broiler until the cheese is melted, 1 to 2 minutes.
Serve.
Nutrition Information
Weight Watchers Points: 8 (SmartPoints), 10 (Points+), 8 (Old Points)
Serving size: 1 stuffed half
Calories: 354.7
Fat: 20.5g
Saturated fat: 8.4g
Carbohydrates: 30.3g
Sugar: 11.2g
Sodium: 712.7mg
Fiber: 7.3g
Protein: 18.3g
Cholesterol: 78.4mg
Author: Dara Michalski @ www.cookincanuck.com/
Let’s take just a minute to talk about this sausage stuffed spaghetti squash recipe because it was born purely from a craving for my dad’s Thanksgiving stuffing. Sage, thyme, marjoram, parsley, sausage (actually, that part if my addition) and green onions – but without the bread. I cooked the herbs and green onions in a little butter, but what’s Thanksgiving without a little butter? If you prefer, substitute olive oil for the butter.
Either way, you’ll kitchen will smell like Thanksgiving and you’ll be treated to a healthy, delicious lunch or light dinner.
Sausage Stuffing Stuffed Spaghetti Squash…All the flavors of our favorite Thanksgiving stuffing mixed into healthy spaghetti squash!
Serves: 2
Ingredients
1 small spaghetti squash
2 tsp olive oil
2 sweet Italian chicken sausages, raw
1 tbsp unsalted butter (or substitute olive oil)
2 green onions, thinly sliced, green & white parts separated
3 tbsp minced flat leaf parsley
1 tbsp minced fresh sage
1 tbsp minced fresh marjoram
1 tsp dried thyme
¼ + ⅛ tsp grated nutmeg
Salt and pepper, to taste
¼ cup grated Parmesan cheese
Instructions
Using a large, sharp knife, pierce a spaghetti squash in several places.
Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
Before handling let the squash stand for 10 minutes.
Cut in half lengthwise and scrape out the seeds and fibers.
Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
Toss with the olive oil.
Let stand at room temperature.
Save the shells of the squash for stuffing later.
Preheat the broiler.
Set a medium nonstick skillet over medium-high heat.
Lightly coat with cooking spray.
Squeeze the sausage out of the casings into the skillet.
Cook the sausage, breaking up with a wooden spoon, until cooked through.
Transfer the sausage to a bowl lined with paper towel.
Turn the heat to medium. In the same skillet, melt the butter.
Add the white and light green parts of the green onion.
Cook until starting to soften, 2 to 3 minutes.
Add the parsley, sage, marjoram, thyme and nutmeg, and cook for 1 minute.
Transfer the sausage and parsley mixture to the bowl with the spaghetti squash.
Toss to combine.
Season to taste with salt and pepper.
Scoop the spaghetti squash mixture into the reserved shells and top each with 2 tablespoons of Parmesan cheese.
Place the stuffed spaghetti squash onto a baking sheet and place under the broiler until the cheese is melted, 1 to 2 minutes.
Serve.
Nutrition Information
Weight Watchers Points: 8 (SmartPoints), 10 (Points+), 8 (Old Points)
Serving size: 1 stuffed half
Calories: 354.7
Fat: 20.5g
Saturated fat: 8.4g
Carbohydrates: 30.3g
Sugar: 11.2g
Sodium: 712.7mg
Fiber: 7.3g
Protein: 18.3g
Cholesterol: 78.4mg
