Spaghetti Squash with Sweet Italian Sausage

Tonight I made "Spaghetti Squash with Sweet Italian Sausage," which was inspired by a recipe I found on Tasty Kitchen.  It is delicious and comes in around 200 calories/serving, give or take a few, depending on how you alter the recipe.  I particularly love that it is dairy-free because I'm lactose intolerant...and that's a whole other story.  Anyways, it's simple and yummy!

 

Here is the recipe for my version:

1-2 whole spaghetti squash (I used one big one, about 4.5 pounds)

1 bag Pictsweet frozen baby spinach (12 oz)

16-20 oz sweet Italian turkey sausage (about 4-5 links, if using Honeysuckle) 

1 red bell pepper, chopped

1/2 cup onion, chopped

2 cloves of garlic, minced (I just use the garlic press thing)

1/4 tsp red pepper flakes

1/4 tsp Italian seasoning

1/4 tsp ground black pepper

1/4 tsp salt

1/2 cup white wine or white cooking wine

1 cup 99% fat-free chicken broth

EVOO or just plain old olive oil for cooking

Cut the squash in half (length-wise) and place on a pan in the oven at 375; bake for about 40 minutes.  While that's going, take the sausage out of the casing, slice, and brown in a skillet with a little EVOO; set aside.  Put red bell pepper, onion, garlic, and seasonings in the skillet with a little EVOO; cook until tender.  Pour in white wine to deglaze.  Add chicken broth.  This is a decent time to steam the spinach in the microwave (about five minutes).  Add the sausage back to the skillet and let simmer until the "sauce" has reduced some.  Add in spinach.  Let everything simmer for a while to soak up the flavor of the "sauce."  Once the squash is out of the oven, scoop it out with a fork (separate the seeds out).  Put squash on plate with sausage and stuff on top.  Eat.  I think that's pretty much it.

Well, it's time to go to Lowe's...I might be living there this week.