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Low Carb Pasta: Spaghetti Squash with Grilled Italian Sausage and Peppers


  • Author: Robyn
  • Yield: serves 2 people 1x
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Ingredients

  • 1 spaghetti squash
  • one large jar of marinara sauce (buy the lower sugar kind)
  • 1 package of italian sausage (the spicier the better)
  • 68 mini peppers
  • arugula (optional)
  • olive oil/vinegar
  • parmesan cheese

Instructions

You can bake, boil or even microwave a spaghetti squash. If you can cut it in half you will cut down on your cooking time significantly. However, it is very difficult to cut a spaghetti squash in half!

I do mine (whole) in the microwave. I prick the squash with a fork all over and put it in a microwave safe casserole dish. I put in about 1 inch of water to help steam the squash and then microwave for about 20 minutes or until the outside can EASILY be punctured with a fork. Cooking time is going to vary because everyone’s microwave is different.

Meanwhile, I grill the sausage and peppers on medium high heat until nice char marks have formed. You can easily do this with a grill pan if you don’t want to use your grill.

Simultaneously I will also heat up the marinara in a sauce pan.

Once the squash is finished cooking, you will be able to easily cut it in half. (Be careful! It’s going to be hot and full of steam!). Once halved, removed the seeds (much like with a pumpkin) and “shred” the squash. This is why it is called spaghetti squash- the flesh of the squash shreds into fine, noodle like strands.

Plate the squash, add marinara and then chop up the sausage and peppers and distribute on both plates. Serve with a generous helping of fresh grated parmesan. I always pair this with an arugula salad  with oil/vinegar as it also adds nice color to the plate! Enjoy your guilt-free spaghetti!

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