Active Time:15 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:55 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large(2 1/2- to 3-pound) spaghetti squash3tablespoonsextra-virgin olive oil, divided½teaspoonground pepper, divided¼teaspoonsalt, divided1cupsliced mushrooms1cuphalved cherry tomatoes2linkscooked Italian chicken sausage (about 6 ounces total), sliced4teaspoonsbalsamic vinegar4teaspoonsgrated Parmesan cheese4teaspoonschopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
1large(2 1/2- to 3-pound) spaghetti squash
3tablespoonsextra-virgin olive oil, divided
½teaspoonground pepper, divided
¼teaspoonsalt, divided
1cupsliced mushrooms
1cuphalved cherry tomatoes
2linkscooked Italian chicken sausage (about 6 ounces total), sliced
4teaspoonsbalsamic vinegar
4teaspoonsgrated Parmesan cheese
4teaspoonschopped fresh basil
DirectionsJacob FoxPreheat oven to 425°F.Trim squash ends and cut the squash crosswise into 4 equal rounds. Scoop out the seeds and discard. Place the rounds on a rimmed baking sheet; drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.Combine mushrooms, tomatoes, sausage, the remaining 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Spread in an even layer around the squash.Roast until the squash is tender, 30 to 40 minutes.With a fork, shred the squash in the center of the rings into long strands. Divide the mushrooms, tomatoes and sausage among the squash nests. Drizzle with vinegar and sprinkle with Parmesan and basil.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Jacob FoxPreheat oven to 425°F.Trim squash ends and cut the squash crosswise into 4 equal rounds. Scoop out the seeds and discard. Place the rounds on a rimmed baking sheet; drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.Combine mushrooms, tomatoes, sausage, the remaining 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Spread in an even layer around the squash.Roast until the squash is tender, 30 to 40 minutes.With a fork, shred the squash in the center of the rings into long strands. Divide the mushrooms, tomatoes and sausage among the squash nests. Drizzle with vinegar and sprinkle with Parmesan and basil.
Jacob Fox
Preheat oven to 425°F.
Trim squash ends and cut the squash crosswise into 4 equal rounds. Scoop out the seeds and discard. Place the rounds on a rimmed baking sheet; drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
Combine mushrooms, tomatoes, sausage, the remaining 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Spread in an even layer around the squash.
Roast until the squash is tender, 30 to 40 minutes.
With a fork, shred the squash in the center of the rings into long strands. Divide the mushrooms, tomatoes and sausage among the squash nests. Drizzle with vinegar and sprinkle with Parmesan and basil.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)260Calories16gFat21gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
