Spaghetti Squash Boats
- 2 Spaghetti Squash
- 4 Sasuage Links (Chicken, Pork or Turkey. I prefer to use Andouille Turkey Sausage when possible).
- 2 cups broccoli rough chopped
- 2 cups asparagus cut into 1" pieces
- 1 small onion chopped
- 3-4 cloves garlic finely chopped/diced
- 1 bag shredded skim mozzerella cheese
- salt and pepper to taste
- red pepper flakes (optional)
- olive or avocado oil for sauteeing
Preheat oven to 425 degrees.Cook spaghetti squash face down on a baking pan lined with tin foil until cooked through. Approximately 30 minutes. Once cooked fork out the squash carefully into a large bowl reserving the spaghetti squash skins for baking. **This can be done up to 2 days in advance**While the squash is cooking, heat a large saute pan over medium/high heat spray non stick spray and add olive oil. Once hot add sausage, crumbling and cooking through. Once cooked remove and set aside. Place the pan back onto the heat and spray if needed again. You want the sausage oil reserves to stay in the pan for flavoring. Add onions and garlic cooking 2 minutes or until browned and tender. Add broccoli and asparagus. If frozen cook until warm/hot, if raw cook until softened.Add spaghetti squash and sausage back to the mixture with salt, pepper, red pepper and 1/4 cup of the cheese until combined and melted.Add skins back onto the sheet pan and spoon mixture back into the squash skins like a twice baked potato. Cover with remaining cheese and bake until cheese is fully melted.Remove and enjoy.
**If you choose to make the spaghetti squash beforehand make sure when you add It back to the pan mixture that it Is fully warmed through. When putting the boats back in the oven the mixture should be fully cooked through, you're simply adding it back to the oven to melt the cheese.**