April 19th, 2024
Recipes
Spaghetti Squash with Sausage and Ricotta
Valentina P
- Difficulty
•
- Time 50"
Twirly spaghetti squash, creamy ricotta, quick tomato sauce, and savory sausage on top. Easy, healthy, and very delicious! Plant-based option.
How To MakeDiet Type: Low-carb
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the inner seeds with a spoon.
- Step 2: Rub each squash half with a little olive oil and place cut side down on a baking sheet. Roast for 40 to 50 minutes, or until it's soft when you squeeze it and lightly browned. Remove the squash from the oven and carefully flip it over, allowing the steam to escape. Let cool.
- Step 3: While the squash roasts, slice and cook your sausages in a frying pan. Set aside.
- Step 4: Use a fork to scrape the cooled squash flesh and pull the strands away from the skin. They should look like noodles.
- Serve: The rest is super easy. Plate up some of your squash noodles and top it with some tomato sauce, dollops of ricotta, and the warm sausage. Enjoy!
Recipe Notes
Note 1: Look for a firm, richly yellow spaghetti squash that's mostly free of spots and feels heavy. Avoid spaghetti squashes with cracks, soft spots or missing stems.
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Spaghetti Squash with Sausage and Ricotta
PT50M 1 medium spaghetti squash (around 3 pounds, Note 1) 6 Italian-style chicken or plant-based sausages prepared tomato sauce, to taste (we like Rao's or homemade) ricotta cheese, to taste (we like non-dairy Kite Hill or homemade) olive oil, to taste Gluten Free Paleo Vegan Low-Carb 5 Servings
Ingredients:
