Spaghetti Squash Boats with Spicy Sausage

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Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 clove garlic minced
  • 1-pound ground spicy turkey sausage
  • 1 cup low-sodium chicken broth
  • 1 10 ounce can Rotel tomatoes
  • ¼ cup half and half
  • ½ cup part skim Mozzarella cheese, shredded and divided
  • Salt & pepper

Directions

  1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil.
  2. Bake squash in the oven for 45 minutes until tender.
  3. Meanwhile, drizzle oil into a large skillet and sauté onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
  4. Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a ¼ cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
  5. Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese.
  6. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.

Enjoy!

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