Italian Spaghetti Squash
I love to make this dish on the weekend and have it for lunch all week long! It would also make a great dinner in the hot summer months. I am a big fan of the lighter style Italian dishes that focus on simple ingredients like tomatoes, garlic, and feta! Since I needed protein that would reheat well, I opted for a flavor-packed turkey sausage!
Italian Spaghetti Squash
Serving size: 1 cup
21 Day Fix container fulfillment:
1 GREEN
1 RED
1/4 BLUE
Ingredients
- 1 large Spaghetti Squash
- 1lb turkey sausage
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 can Italian style tomatoes, 14.5 oz
- 4 oz (1/2 cup) feta cheese
- 1 egg
- 2 tablespoons fresh basil, chopped – OR – 1 T dried basil
- ½ t crushed red pepper
Instructions
Cut the spaghetti squash in half and scoop out the seeds. Spray a microwavable plate with Pam with Olive Oil, place the spaghetti squash halves on it, and put it in the microwave for 9 min on High. Let it cool down enough to handle it, then shred with a fork into a large mixing bowl.
While the spaghetti squash is cooking/cooling, brown the turkey sausage in a large pan over medium heat.
Beat egg in a small bowl with garlic, basil, and crushed red pepper. Set aside.
Add the rest of the ingredients to the spaghetti squash and stir together. I like to use a large serving fork for this.
Pour egg mixture over-top and mix well to coat.
Add the rest of the ingredients to the spaghetti squash and stir together. I like to use a large serving fork for this.
Pour egg mixture over-top and mix well to coat.
Transfer everything into a 9x13 Pyrex pan sprayed with olive oil.
Bake at 350 degrees for 30 min.
