- 2 spaghetti squash, halved and seeded
- 1/4 cup olive oil, or as needed
- salt and ground black pepper to taste
- 2 sausages
- 1 (15 ounce) can diced tomatoes
- 1 tomato, diced
- 2 cloves garlic, minced
- 4 ounces baby spinach leaves
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Season squash halves with olive oil, salt, and black pepper. Place squash, cut-side down, on prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Cool squash for 10 minutes; scrape flesh out of squash with a fork.
- Cook and stir sausages in a skillet over medium heat until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Stir spaghetti squash, canned tomatoes, diced tomato, and garlic into skillet with sausages; cook and stir until warmed-through, 2 to 4 minutes. Add spinach; cook and stir until spinach wilts, 2 to 4 minutes. Season with salt and black pepper.
04/13/2018
recipepes.com
Paleo Spaghetti Squash, recipe
PT15M
PT1H
5
455 calories
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