- 1 3-pound spaghetti squash
- 1/2 cup water
- 1 teaspoon olive oil
- 4 cups spinach
- 1/2 red bell pepper diced
- 2 Italian sausages, cut up
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz. 1/3 of the fat cream cheese softened
- 1 cup 2% mozzarella cheese
Preheat oven to 350 degrees.
Slice spaghetti squash in half length-wise. Scoop out seeds and place cut side down in a glass baking dish. Pour 1/2 cup water into dish and bake for about 45-50 minutes. With a fork gently shred the pulp from the inside of the squash and set aside. Increase oven heat to 375 degrees.
On top of stove, heat olive oil in a large skillet over medium heat. Add spinach, red bell pepper, and sausage and sauté just until spinach is wilted. Add garlic and spices and cook until fragrant, about 1 minute.
Gently stir in cream cheese until melted. Add the spaghetti squash and stir until combined.
Pour mixture into a casserole dish that is lightly coated with cooking spray. Top with the mozzarella cheese. Bake at 375 degrees for 30 minutes, or until bubbly and cheese is lightly browned.
Makes 8 servings. Per Serving: Calories: 131, Fat: 6 grams, Carbohydrates: 6 grams, Protein: 13 grams, Sodium: 545 mg, Fiber: 1.2 grams