- 4
4/5
(1 Votes)
Ingredients
- 1 (3-pound) spaghetti squash
- 1/2 cup pine nuts
- 12 oz. raw Italian sausage
- 2 tbsp. olive oil (divided use)
- 1/2 onion, chopped
- 1 cup chicken broth
- 1 can (14-1/2 oz.) chopped tomatoes, drained
- Salt and pepper to taste
Preparation
Step 1
Cut the squash into quarters and scrape out the seeds. Cook the squash in a 375 degree oven for 15 to 20 minutes or in a microwave for 12 to 15 minutes, or until tender when pierced with the tip of a sharp knife.
Toast the pine nuts in the oven until lightly browned, about 5 minutes.
Remove the sausage from its casing and brown in 1 tbsp. olive oil. Set aside and cook the onion in the remaining 1 tbsp. olive oil until tender. Add the chicken broth, sausage and tomatoes. Bring to a boil and simmer for 5 minutes. Season with salt and pepper. Scrape the strands of squash out with a fork and mix with the sauce. Top with pine nuts.
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