The East Community Guide - Gainesville, FL June 2018 The East CG | Page 10

Spicy Sausage Spaghetti Squash
Serves: 4 Servings
INGREDIENTS
2 ripe spaghetti squash
1 Tbsp. olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. ground hot turkey sausage
1 cup low-sodium chicken broth
1 (10 oz.) can tomatoes
¼ cup half and half
Pinch red pepper flakes
½ tsp. salt
½ tsp. pepper
½ cup part skim Mozzarella cheese, shredded and divided
2 Tbsp. basil, thinly sliced
Direction:
1. To make the spaghetti squash, preheat oven to 350 degrees F and cut
squash right down the middle. Scoop out all the seeds and place cut
side down on a baking sheet lightly sprayed with oil. DO NOT
PIERCE WITH A FORK!! Many recipes say to do this, but we are
using these cuts of squash later as bowls so you want them to remain
intact.
2. Bake squash in the oven for 45 minutes until tender.
3. Meanwhile, drizzle oil into a large skillet and sauté onion and garlic
until fragrant, about 2 minutes. Add turkey sausage and cook until
crumbled and lightly brown, draining if necessary, then add chicken
broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring
everything to a boil then cover and allow flavors to simmer on low to
medium heat until spaghetti squash is ready.
4. Remove squash from the oven and scrape out all the strands of
spaghetti using a fork. Add all the spaghetti squash to your skillet along
with a ¼ cup of cheese. Toss well until cheese is melted and squash is
fully coated with sauce.
5. Transfer squash mixture into your now scraped out squash bowls and
top with the rest of your cheese. Place them back in the oven for about
3 to 4 minutes until cheese is melted and squash is heated through.
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6. Top with basil, serve and enjoy!