Chicken Sausage Spaghetti Squash Boats

Pass on the high-carb pasta and opt for low-carb, niacin- and potassium-rich spaghetti squash. This is a nice way to mix things up and get some healthier carbs in your diet!

PER SERVING 472 CALORIES     TOTAL TIME 1 HOUR 15 MIN     GROCERIES 7 INGREDIENTS

Makes: 2 servings

Serving size: 1 boat

1 small to medium spaghetti squash, halved and seeded

3 tbsp olive oil

½ tsp kosher salt

2 chicken sausage links, sliced (I like Aidell’s brand)

1 medium green bell pepper, seeded and sliced

1 cup marinara sauce

½ cup shredded part-skim mozzarella cheese

1. Preheat the oven to 400°F (205°C). Line a large sheet pan with a piece of aluminum foil and then a piece of parchment paper.
2. Drizzle the inside of each squash with 1 tablespoon of olive oil, and then season with the kosher salt. Place the squash, cut sides down, on the prepared sheet pan. Roast for 40 to 50 minutes or until the squash are fork tender and slightly golden brown.
3. While the squash are cooking, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and bell pepper, and sauté until the sausage is browned, about 6 to 8 minutes.
4. When the squash are cooked, remove them from the oven. Carefully flip the squash over and fill each with half of the sausage mixture and ½ cup of marinara sauce.
5. Sprinkle ¼ cup of the cheese over each squash. Return them to the oven for 10 minutes or until the cheese is melted and bubbly.
6. Remove the squash from the oven and set aside to cool slightly before serving. Store in the fridge for up to 1 week.

MAIN DISHES EVEN MOM WOULD LOVE | Chicken Sausage Spaghetti Squash Boats

Chicken Sausage Spaghetti Squash Boats