Previously, if I wanted a pasta dish, I made a pasta dish and didn’t think twice about it. With pasta taking up such a huge chunk of my allowed carbs for the day, I’ve learned to find other ways to eat what I want to eat without grossly going over my allowances for the day.
It also doesn’t hurt that I really like the taste of spaghetti squash and pretty much prefer it to its carb-filled counterpart. If you’re not familiar with squash, check out my previous post where I show you step-by-step how to roast a spaghetti squash.
Spicy Chicken Sausage over Spaghetti Squash
Source: Cookaholic Wife Creation
- 2 tbsp. Olive oil, divided
- 2 lbs. Spicy chicken sausage
- 4 garlic cloves, minced
- 9 oz. bag spinach, rinsed and dried
- 1 cup grated Parmesan cheese
- 1 spaghetti squash, roasted
- fresh basil, optional
- salt and pepper, to taste
1. Add 1 tablespoon of olive oil to a large skillet over medium high heat. Add in the chicken sausage and break into pieces with a spatula until crumbled and browned.
2. Transfer chicken sausage to a paper-towel lined plate to absorb any excess grease.
3. Add the remaining tablespoon of olive oil to the skillet followed by the garlic. Cook for 1-2 minutes or until garlic is fragrant. Add in the bag of spinach and cook for 3-5 minutes, stirring constantly, until the spinach has wilted.
4. Return the chicken sausage crumbles back to the pan and stir to combine. Add ½ cup of the grated Parmesan cheese and stir until mixed through.
5. Divide the spaghetti squash onto the plates, top with the spinach and chicken mixture.
6. Sprinkle additional Parmesan cheese on top, top with fresh basil leaves if desired and season to taste with salt and pepper.
Note: This recipe can be made using sausage patties or links. If using links, remove the casings first. Pork sausage or combination “poultry” sausage may be substituted. If you can only find mild or sweet, add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the sausage while cooking to make it spicy.
I really love this recipe. Spaghetti squash is mild and goes really nicely with the spiciness of the sausage. I love adding a ton of pepper to this recipe to make the flavors of the squash and spinach really stand out.
You can make it in advance and reheat it as necessary, making it a great lunch to take to work or school.