Easy, flavorful and fast dinner – Gluten Free Spaghetti Squash with Rosemary Chicken Sausage. In the past few years I have discovered Spaghetti Squash and really love it! It is a great alternative to traditional pasta or brown rice, corn or quinoa pasta because it is a vegetable. It is low in Saturated Fat, good source of Niacin, B6, Potassium, Manganese and a good source of fiber and Vitamin C. 1 cup = 42 calories.
Cook the squash on a baking sheet and carefully pierce with a skewer several times, then put it in the oven at 375 degrees for 1 hour. Take it out and use hot pads to hold it while you cut it
length-wise through the squash. Let it cool slightly on a rack. Use a large spoon to scoop out the seeds in the middle and throw the seeds away. Use a large fork and begin to run the teeth of the fork down the interior of the squash as the meat of the squash begins to shred into strings like “spaghetti”.
I really love that this sausage is chicken. It is made in Seattle at the Pike Place Market by Uli’s Famous Sausage
. To cook the sausage, put about 2 tablespoons of olive oil in a pan, 2 links and cook over medium heat, approximately 5 minutes. Once the sausage is cooked through, lower the heat and take the links out and slice into large pieces and put it back into the pan. Put the “spaghetti squash” strings into the pan with the sausage, add roasted garlic, Italian seasoning, red pepper flakes and toss all together. Serves 2 people. Total prep time 1 hour 15 minutes, 1 hour includes the time that the squash is cooking in the oven while you put your feet up and relax. So it is really easy and not a ton of effort on your part! and it tastes like you were in the kitchen for hours …