Garden Medley with Apple Sausage
My days have been craaaaaaazy lately! The girls and I pulled off an amazing baby shower for my cousin Bryn in celebration of her coming twins, and now we are only a week away from our annual Fitness Business Summit.
Di, Bryn, Sy, Cara
I absolutely love being this busy, though I miss my quiet evenings spent creating in the kitchen.
Yesterday I stole a few hours from my day to take a trip to Sprouts to wander the produce section for inspiration. This recipe was the result.
Spaghetti squash replaces noodles in this low carb casserole with lots of other veggies added for extra fiber, vitamins and flavor. Organic apple sausage is filled with protein, making this the perfect complete meal.
1 medium spaghetti squash
1 teaspoon olive oil
2 cloves Garlic, minced
1 medium onion, chopped
1 cup carrots, shredded
1 cup Mushrooms, sliced
1 bunch Broccoli, chopped
12 ounces Organic Apple Sausage
dash of sea salt
dash of black pepper
¼ cup Kalamata Olives, chopped
1 cup Heirloom Cherry Tomatoes, halved
1 cup Organic Spaghetti Sauce
Preheat oven to 325 degrees F.
Cut the squash in half. Scoop out the seeds. Fill a microwave safe dish with an inch of water, and place half of the squash in it, cut side down. Microwave for 10 minutes (OR place oven safe pan with an inch of water into the oven at 350 for 40 minutes). Carefully remove from microwave (will be hot). Repeat with the other half. Put aside to cool.
In a large skillet heat the olive oil on medium. Add garlic. Add the onions and cook for about 3 minutes. Add the shredded carrots and mushrooms. After a few minutes toss the broccoli pieces on top and cover for 5 minutes. Remove cover, stir and cook for another minute until the veggies are all tender.
In a medium skillet, heat the sliced sausage over medium heat. Once browned, remove from heat.
In a large bowl scrape out the insides of the spaghetti squash and discard the skin. Add the veggies and sausage. Add a dash of salt and pepper. Add olives and tomatoes.
Lightly grease a large casserole pan with olive oil. Evenly press the veggie and sausage mixture into the pan.
Bake for 25 minutes or until bubbly.
Serve with a spoonful of spaghetti sauce.
Calories: 173
Fat: 17g
Carbohydrates: 7g
Sodium: 499mg
Fiber: 3g
Protein: 13g
Sugar: 3g