Ingredients
4
4 servings
- •1 medium spaghetti squash (about 2 1/2 lb.), halved and seeded
- •0.25 cup water
- •1 tablespoon olive oil
- •1 (14 ounce) package smoked sausage, bias-sliced into 1-inch pieces
- •1 onion, coarsely chopped
- •1 orange bell pepper, coarsely chopped
- •1 (24 ounce) jar vodka sauce or creamy rosa pasta sauce
- •8 ounces frozen broccoli florets (about 3 1/2 cups)
- •1 tablespoon shaved Parmesan cheese, or to taste
- •4 leaves fresh basil for garnish
Instructions
- Put squash halves, cut sides down, in a microwave-safe dish. Add water and cover. Microwave on High until tender, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. Cook onion and bell pepper in the same skillet until just tender, 6 to 8 minutes.
- Stir vodka sauce and broccoli into skillet. Bring to a simmer and cook, covered, until broccoli is crisp-tender, 3 to 4 minutes. Return sausage to skillet; stir to combine.
- Carefully remove squash halves from dish. Using a fork, scrape squash strands into a serving dish. Top with sausage mixture. Garnish with Parmesan and basil.
Nutritional Facts
Per 4 servings
- Calories: 650
- Carbohydrate: 44g
- Fat: 41g
- Fiber: 7g
- Protein: 28g
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