Sausage Spaghetti Squash Boats

A nutrient-dense, insulin-friendly alternative to traditional pasta, these savory spaghetti squash boats offer a low-glycemic profile without sacrificing the robust flavors of spicy sausage and melted cheese.

Ingredients

• 2 medium-sized ripe spaghetti squash
• 1 Tbsp extra virgin olive oil
• 1 yellow onion, finely diced
• 1 clove garlic, minced
• 1 lb. ground hot turkey sausage (lean)
• 1 cup low-sodium chicken broth
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1/4 cup half and half (or light coconut milk for dairy-free)
• Pinch of red pepper flakes
• 1/2 tsp. sea salt
• 1/2 tsp. cracked black pepper
• 1/2 cup part-skim Mozzarella cheese, shredded and divided
• 2 Tbsp fresh basil, chiffonade-cut

Instructions

1. Roast the Squash: Preheat your oven to 350Pro Tip: Do not pierce the skin; keeping the shell intact allows it to function as a sturdy “boat” for the filling. Bake for 45 minutes or until the flesh is tender.
2. Prepare the Base: While the squash roasts, heat olive oil in a large skillet over medium heat. Saut
3. Brown the Protein: Add the ground turkey sausage to the skillet. Cook until browned and crumbled, draining any excess fat if necessary.
4. Develop the Sauce: Incorporate the chicken broth, diced tomatoes, half and half, red pepper flakes, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer to allow the flavors to meld.
5. Extract the Strands: Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Transfer these strands directly into the skillet with the sausage sauce.
6. Combine & Melt: Add 1/4 cup of mozzarella to the skillet. Toss until the squash is thoroughly coated and the cheese has melted into the sauce.
7. The Final Bake: Spoon the mixture back into the empty squash shells. Top with the remaining mozzarella. Return to the oven for 3
8. Garnish: Top with fresh basil and serve immediately for a low-carb, high-protein feast.