Faux spaghetti with spicy sausages
9
- Prep Time5 min
- Total Time5 min
- Makes2 Servings
Virginia MacDonald
We gave this dinner classic a super-healthy twist: high-fibre, low-cal spaghetti squash stands in for pasta, but the comfort factor remains the same.
Ingredients
1 small spaghetti squash
3 Italian sausages, preferably spicy
1 zucchini
796-ml can diced tomatoes, drained
1/2 tsp hot-red-chili flakes
1/2 tsp dried thyme
1/2 tsp sage leaves
Instructions
Using the tip of a knife, make small slits all over surface of squash. Place in a glass pie plate. Microwave on medium until fork tender, checking squash occasionally, 18 to 20 min.
Meanwhile, lightly oil a large frying pan and set over medium-high heat. Slice sausages into bite-sized pieces and add to pan as they are cut. Stir often until browned, from 3 to 5 min. Slice zucchini in half lengthwise, then into thick half rounds. Add to sausages along with diced tomatoes, chili flakes, thyme and sage. Simmer, uncovered, until flavours develop, about 5 more min.
When squash is cool enough to handle, slice in half lengthwise. Scoop out and discard seeds. Using the tines of a fork, scrape squash into strands. Serve with sauce on top.
Nutrition (per serving)
Calories 571, Protein 27g, Carbohydrates 34g, Fat 39g, Fibre 7g.
