Description
Yummy, tomato sauce (Affiliate Link) with pork sausage (ground). It is easy to make and low carb when you use spaghetti squash.
Ingredients
- 1.5 lb Spaghetti squash
- 1.5 cups of water
- One tbsp of olive oil (Affiliate Link)
- 1 lb of pork Italian sausage (mild) - remove the skin
- 2 cups tomato sauce (Affiliate Link)
- One cup of baby spinach chopped
- 1 tsp of granulated garlic
- Salt and pepper to taste
Instructions
- First, cook the spaghetti squash. I used the microwave for this purpose, and it is the fastest way to cook this squash. The taste doesn't change when microwaving the squash as other vegetables do.
- Cut the spaghetti squash in half and spoon out the seeds from the inside. In a microwave platter (Affiliate Link), add about 1/2 - 1/4 inch of water to the bottom, and turn the open side of the squash over into the water. If your platter (Affiliate Link) stops the turntable from turning, turn off the turntable on your microwave. Cook for 15-25 minutes, depending on your squash size. Halfway through, you can check by turning the squash over and using a fork to see if the squash's threads start to separate for the outside of the squash.
- Chop up the baby spinach and set them aside.
- Now, remove the skin from the Italian sausages and set them aside.
- Measure out the tomato sauce (Affiliate Link) - 2 cups work well. If your sauce is thicker, you may need more. Set aside.
- Measure out the granulated garlic, salt, and pepper. Then, set them aside.
- Heat the dutch oven (Affiliate Link) or high side skillet, add the olive oil (Affiliate Link). Then, add the Italian sausages. With a wooden spoon, break up the links into smaller chunks, which will help quickly cook up the sauce. Cook for 5 minutes or until the meat is light brown and the liquid starts to come out and evaporate.
- Add the tomato sauce (Affiliate Link) to the sausage pieces. Then add the granulated garlic, salt, and pepper. Stir it well and cook for about 5 minutes.
- Add the chopped spinach to the top of the sausage. Stir it into the sauce, and do it slowly, so it doesn't spill out of the pan. Cook for about 5-10 minutes until the sauce is reduced and drier. Set aside.
- After the squash is done, let it cook for a few minutes, and using cooking it, take it out of the microwave. It will be hot! With a cooking mitt on, turn over the squash, and scrape the inside of the squash with a fork. And then move the spaghetti squash insides to a large bowl. Add a splash of olive oil (Affiliate Link). Then, add the ragu to the top of the spaghetti squash.
- Enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: keto
- Method: stove top
- Cuisine: Italian Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 511.24 kcal
- Sugar: 9.09 g
- Sodium: 1444.87 mg
- Fat: 40.3 g
- Saturated Fat: 13.52 g
- Trans Fat: 0.0 g
- Carbohydrates: 20.61 g
- Fiber: 4.89 g
- Protein: 19.07 g
- Cholesterol: 86.18 mg