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

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

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.