Diabetes Recipe: TwiceBaked Spaghetti Squash
Trade the carbs of the pasta for vegetables with this easy and quick fall recipe. Spaghetti squash is easy and versatile.
Prep Time: 15 minutes Cook Time: 70 minutes
This Recipe Serves 8
2 small (1.5-lb) spaghetti squash
4 (3-oz) links precooked Italian chicken sausage, diced
4 cups low-sodium jarred marinara sauce
1/2 tsp ground black pepper
1 Tbsp chopped fresh oregano
1/2 cup shredded Parmesan cheese, divided
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray. Cut the squash in half lengthwise and place face down on the sheet pan. Bake for 45 minutes.
- Remove the seeds from the squash and scrape the flesh away from the skin with a fork to make strands, keeping the squash shell intact. Place each squash shell cut side up on the sheet pan.
- Add the squash strands to a large bowl. Add the sausage, marinara sauce, black pepper, and oregano and toss until combined. Divide the mixture evenly among the squash shells.
- Top each squash half with 2 Tbsp shredded Parmesan cheese. Bake for 25 minutes, until golden brown. Cut each squash shell in half to serve.
Recipe Cost: $11.25
Choices: 1/2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 1/2 Fat