I’m always searching for new recipe ideas that incorporate healthy swaps like spaghetti squash for pasta. I created this swap-tactic dish to satisfy my craving for a traditional Italian favorite and ended up shocking myself at how insanely delicious it turned out. Happy Eating!
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preparation
preparation Time25 mins
cook Time
45 mins
servings
4
calories
58 per serving
ingredients
- 1 spaghetti squash, halved
- 1 medium onion, diced
- 2 celery stalk, diced
- 1 bag of baby carrots, diced in food processor
- 2 garlic clove, diced
- 1/2 teaspoons crushed red pepper flake
- 1/4 cup unsweetened coconut milk
- 1 cup chicken stock
- salt and pepper
- 1 can of crushed tomatoes
- 4 basil chicken sausage links, sliced
- parmigiano reggiano, grated for garnish
- fresh chopped parsley
directions
Directions:
Preheat oven to 350*. Cut spaghetti squash in half and place facing down in a casserole dish. Bake for 45 minutes. While squash is baking, heat 1 tablespoon of olive oil over medium high heat in a large saute pan and add onions, celery, carrots, and garlic. Saute for 10 minutes, add salt, pepper, and crushed red chili flakes. Cook for another 5 minutes then add coconut milk and stock. Cover and reduce to a simmer. Simmer for 15 minutes. Remove from heat and carefully puree in a food processor. Return to pot off heat. When squash is done, take a fork and carefully shred squash into 'noodles'. Toss squash with carrot marinara and return to empty halves of the squash. Top with sliced sausage and parmigano reggiano, then bake for 5 minutes until heated through. Garnish with parsley and serve in squash boats. Enjoy!
