Stuffed Spaghetti Squash Rings
Made with vegetables and protein, this simple, delicious, and filling meal can be enjoyed any time of year!
Equipment
- parchment paper
Ingredients
Spaghetti Squash Rings
- 1 spaghetti squash small
- olive oil for brushing
- salt and pepper
Stuffing
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 16 oz bulk Italian pork sausage crate free
- 1/2 tsp kosher salt
- 1/2 cup sun-dried tomatoes in oil drained
- 3 cups fresh spinach
- 1 tbsp nutritional yeast plus more for sprinkling
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash into slices. Start by cutting off each end and discard. Then cut 4 slices approximately 1" thick. Scrape out the inner seeds with a spoon. If your spaghetti squash is large, you can cut more slices to stuff with the filling.
- Place on a parchment lined baking sheet. Brush each side with olive oil and sprinkle with a little salt and pepper. Place in the oven and bake for 15 minutes on each side. If your slices are thicker than 1", you may need to bake each side for 20-25 minutes or until completely baked. Spaghetti squash will be done when you can easily pierce with a fork.
- While the spaghetti squash rings are baking, measure the rest of the ingredients. Chop the onion and mince the garlic. Drain the sun-dried tomatoes and chop into pieces if they are whole.
- Heat a skillet on medium heat. Add olive oil and heat. Then add onions and cook for 3-5 minutes until translucent while stirring occasionally. Add minced garlic and cook for another 30 seconds.
- Using your hands, break up the bulk Italian sausage and add it to the pan along with the salt. Continue to break up the sausage with a spoon as it's cooking. Cook until browned and no longer pink. Drain the pork using a strainer, then place back in the skillet on the stove.
- Add the sun-dried tomatoes and stir, then add the spinach and continue to stir. When the spinach is a little wilted, add the nutritional yeast and mix in.
- When the spaghetti squash rings have finished baking, remove from the baking sheet and place the rings on a serving plate or on individual plates. Fill each ring with the sausage stuffing, then sprinkle more nutritional yeast over the top. Serve while warm.Note that the spaghetti squash skin helps hold the ring shape but is too tough to eat, so can be composted/discarded after eating the flesh and filling.
Nutrition
Calories: 484kcalCarbohydrates: 25gProtein: 20gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gCholesterol: 86mgSodium: 926mgPotassium: 972mgFiber: 6gSugar: 8gVitamin A: 2577IUVitamin C: 30mgCalcium: 114mgIron: 3mg
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