This recipe for sausage and veggies over spaghetti squash is a nice light meal. It won’t feel heavy on your stomach, but it will fill you up!
This meal will take you about 30 minutes from start to finish if you are cooking your sausage and veggies at the same time as the spaghetti squash. The most difficult part will be cutting your spaghetti squash in half. Be careful with that part.
Ingredients:
- 1 medium to large spaghetti squash
- 1 lb link sausage, sliced
- 12 Brussels sprouts
- 1 pint mushrooms, sliced
- 1/4 tsp pepper
- 1/2 teaspoon salt
- 1 TBSP butter
- 2 TBSP olive oil
Directions:
- Cut spaghetti squash in half and scoop out the seeds. Flip it upside down in a baking dish with about an inch of water. Microwave in 5 to 10 minute intervals until soft. Use a fork to scrap the strands out. Click here for more information on how to microwave a spaghetti squash.
- In a large skillet, add 1 TBSP butter and 1 TBSP olive oil. Add Brussels sprouts. Stirring occasionally, cook 5 minutes. Add link sausage and cook another 5 minutes. Add mushrooms and cook until soft.
- Season skillet mixture with salt and pepper. Add remaining 1 TBSP olive oil to squash stands. Mix together and enjoy!
Let me know what you think! It’s really a simple recipe, but oh so good when you’re craving something lite to eat.
Katie
