Spaghetti Squash Boats with Spicy Sausage

Ingredients

• 2 ripe spaghetti squash
• 1 Tbsp olive oil
• 1 yellow onion (diced)
• 1 clove garlic (minced)
• 1 lb. ground hot turkey sausage (I used Jennie-O)
• 1 cup low-sodium chicken broth
• 1 (10 oz) can Rotel tomatoes
• 1/4 cup half and half
• Pinch red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup part skim Mozzarella cheese (shredded and divided)
• 2 Tbsp basil (thinly sliced)

Instructions

1. 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. 2

   Bake squash in the oven for 45 minutes until tender.

3. 3

   Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, 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 medium heat until spaghetti squash is ready.

4. 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. 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. 6

   Top with basil, serve and enjoy!