- 1 spaghetti squash, halved and seeded
- 1 tablespoon olive oil
- 1 (12 ounce) package bulk Italian pork sausage
- 3 cups broccoli florets
- 2 cups sliced baby bella mushrooms
- 1/2 onion, diced
- 5 cloves garlic, diced
- 2 leaves sage, minced
- 2 teaspoons garlic salt
- salt and ground black pepper to taste
- 4 ounces Pecorino Romano cheese
- Preheat the oven to 350 degrees F (175 degrees C). Brush olive oil over spaghetti squash halves; place on a baking sheet.
- Bake in the preheated oven until skin is easily pierced with a fork, about 30 minutes.
- Start frying sausage in a large skillet when squash has 5 minutes left to bake. Remove squash from the oven and let cool. Add broccoli, mushrooms, onion, garlic, and sage to the skillet with the sausage; cook and stir until onion softens, 5 to 10 minutes.
- Scrape insides of squash into spaghetti strands with a fork. Stir into the sausage mixture until well combined. Season with garlic salt, salt, and pepper. Shave Pecorino Romano cheese on top.
04/09/2018
recipepes.com
Spaghetti Squash with talian Sausage, Broccoli, and Sage, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
