Sausage Spaghetti Squash Boats
A delicious way to enjoy pasta night, minus the carbs! Baked spaghetti squash boats are a fun low carb meal. These have a sausage and veggie sauce and are topped with melty mozzarella cheese. The recipe starts with a baked squash, so be sure to plan ahead for that step!
Servings: 4 servings
Calories: 361kcal
Ingredients
- 1 spaghetti squash baked
- 1 tablespoons avocado oil
- 1/2 cup onion chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup black olives sliced
- 1 package Jones Dairy Farm Golden Brown Chicken Sausage sliced
- 1 1/2 cups marinara sauce
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 450º F. Have a halved baked spaghetti squash ready to be stuffed.
- In a skillet, add avocado oil, onions, and bell peppers. Saute over medium low heat for about 10 minutes until they are translucent.
- To the skillet, add olives, sliced sausage, and marinara sauce. Bring to a low simmer, and then remove from heat.
- In a baking dish, place the baked spaghetti squash with the cut side up. Use a fork to loosen the strands from each squash half.
- Fill each squash half with half of the sauce, and half of the cheese.
- Bake the stuffed squash for about 10 minutes, until the cheese is bubbly and has started to brown.
Video
Nutrition
Calories: 361kcal | Carbohydrates: 28g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 1542mg | Potassium: 648mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1212IU | Vitamin C: 29mg | Calcium: 222mg | Iron: 2mg