Ingredients:
1 spaghetti squash
1 Tbsp. olive oil
3/4lb. Italian turkey sausage
1 onion, chopped
3 cloves garlic, chopped
2 large red peppers sliced thinly
2 zucchini thinly sliced
1/2 lb of thinly sliced mushrooms
1 jar of spaghetti sauce ( I use trader joes brand marinara)
1 can (28 oz.) crushed tomatoes, undrained
1/3 cup pesto
1 bag (5 oz.) baby spinach leaves
1/2 cup freshly Grated Parmesan Cheese
Directions:
Heat oven to 375ºF.
In a large casserole dish cut squash into 1/4’s and put 3 tablespoons of water. Microwave for 12 minutes or until soft throughout. Use a spoon to extract seeds, and then fork out the spaghetti squash into a bowl.
Meanwhile, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion, red pepper, zucchini, mushrooms, and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min.
Add spinach and meat sauce to the spaghetti squash and mix throughout. Then place in a 9×9 casserole dish and top with mariana sauce and parmesan cheese.
Bake until completely heated through and golden on top, about 20 min.
Let cool for 10 minutes and serve.
Enjoy!
Fit Chic