Squash Spaghetti Boats with Spicy Sausage

These Spaghetti Squash Boats with Spicy Sausage have all the same great flavors as normal spaghetti, but with half the calories and carbs!

A cook keep spaghetti as much as the next person, but ohh do A cook hate those carbs. The first time A cook ever tried spaghetti squash A cook was sooo skeptical (and A cook tend to be super picky) – A cook mean how in the world would squash taste as good as pasta?? Well clearly vegetables have been surprising me lately and YES, this is another winner folks. Creating the "noodles" from this squash is so inc

Squash has little to no taste so it is notable the different flavor combinations you can come up with! A cook wanted to do something a little different than just a basic marinara that This kitchen is used to having so A cook thought it'd be fun to make individual squash boats tossed with a silky sauce and spicy sausage. Turkey sausage that is. Jennie-O has a DELICIOUS spicy ground turkey sausage tha

What goes in

• 2 ripe spaghetti squash
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 1 pound. ground hot turkey sausage
• 1 cup low-sodium chicken broth
• 1 (10 ounces) can Rotel tomatoes
• 1/4 cup half and half
• Pinch red pepper flakes
• 1/2 teaspoon. salt
• 1/2 teaspoon. pepper
• 1/2 cup part skim Mozzarella cheese, shredded and divided
• 2 tablespoons basil, thinly sliced

How it comes together

1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
2. Bake squash in the oven for 45 minutes until tender.
3. Meanwhile, drizzle oil into a large skillet and saute onion and garlic until the aroma shows, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to a moderate burner until spaghetti squash is ready.
4. Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a 1/4 cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
5. Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
6. Top with basil, serve and enjoy!