Spaghetti Squash with Italian Sausage, Broccoli, and Sage

Spaghetti Squash with Italian Sausage, Broccoli, and Sage

Low-carb spaghetti squash is mixed with savory Italian sausage, broccoli, and sage in this faux pasta dish that's full of fall flavors.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
438 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Brush olive oil over spaghetti squash halves; place on a baking sheet.
Step 2
Bake in the preheated oven until skin is easily pierced with a fork, about 30 minutes.
Step 3
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.
Step 4
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.
Spaghetti Squash with Italian Sausage, Broccoli, and Sage

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons garlic salt
  • salt and ground black pepper to taste
  • 3 cups broccoli florets
  • ½ onion, diced
  • 1 spaghetti squash, halved and seeded
  • 5 cloves garlic, diced
  • 2 cups sliced baby bella mushrooms
  • 1 (12 ounce) package bulk Italian pork sausage
  • 2 leaves sage, minced
  • 4 ounces Pecorino Romano cheese

Categories

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