1/4th of recipe (1 1/4 cups squash with about 1 cup sausage mixture): 248 calories, 9g total fat (3g sat. fat), 702mg sodium, 26g carbs, 5g fiber, 12g sugars, 17g protein -- SmartPoints® value 4*
Freestyle™ SmartPoints® value 4*
Sausage with apple is a standout combo, so why wouldn't we serve it over one of our favorite pasta swaps? Mmmm!
Prep: 15 minutes
Cook: 50 minutes
Ingredients:
1 spaghetti squash (at least 3 1/2 lbs.)
1 1/2 cups chopped apple
1 cup chopped onion
1/8 tsp. dried sage
12 oz. (about 4 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate), sliced into coins
2 tsp. chopped garlic
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. each salt and black pepper
Directions:
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
About 20 minutes before squash is done baking, bring a large skillet sprayed with nonstick spray to medium heat. Add apple and onion, and sprinkle with sage. Cook and stir until mostly softened, about 3 minutes. Raise heat to medium high, and add sausage coins. Cook and stir until hot and browned, about 5 minutes. Add garlic, and cook and stir until fragrant, about 1 minute. Remove from heat, and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.)
Add remaining ingredients to the bowl of squash. Mix thoroughly.
Serve squash topped with sausage mixture!
MAKES 4 SERVINGS