Healthy Pumpkin Sausage "Pasta"
Rich, creamy and naturally low carb, thanks to the spaghetti squash.
Ingredients
- 1 spaghetti squash
- 1 teaspoon olive oil
- 1 pound spicy Italian sausage casing removed
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1 cup white wine
- 1 cup bone broth
- 1 cup pumpkin puree
- 1/4 cup heavy cream
- 1 cup parmesan grated
- salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- Cut the spaghetti squash in half and scoop out the seeds. Drizzle 1 tsp. olive oil over each inner half. Sprinkle with salt and pepper. Lay face down (so the inside portion is facing down) on a parchment paper lined baking sheet. Bake for 30-40 minutes.
- In a pan over medium heat, add the sausage, breaking it up with your spatula until it resembles crumbles as it cooks. Sauté for 8-10 minutes for until cooked all the way through.
- Add the onions, garlic, nutmeg, cinnamon and oregano. Sauté for 3-4 minutes.
- Add the white wine and simmer for 5 minutes or until reduced by half.
- Add the broth, canned pumpkin, heavy cream and a heavy pinch of salt and pepper. Simmer on medium low for 10 minutes.
- Remove from heat and stir in grated parmesan.
- Remove spaghetti squash from the oven. Carefully use a fork to break apart the "spaghetti" pieces of the squash. Remove all spaghetti squash and add it directly into the sausage pumpkin mixture.
- Toss to combine and serve.
Equipment
sheet pan
skillet
Nutrition
Carbohydrates: 19g | Protein: 30g | Fat: 44g | Fiber: 2g
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