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Roasted Red Pepper & Turkey Sausage Spaghetti Squash Bowls

I am obsessed with spaghetti squash. Like, really obsessed. I am a girl who loves to eat volume, but likes to keep a slim waistline... Spaghetti squash tastes amazing and is full of essential vitamins and minerals, but not a lot of carbs. This is one of the first dishes I created subbing out pasta for spaghetti squash and it was a home-run.

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Servings: 4

Prep Time: 00:00

Cook Time: 01:00

Main Dish

2 medium spaghetti squash, halved

1/2 medium yellow onion, sliced

1 large red pepper, slice

3 cups arugula

Sauce

4 garlic cloves, minced

2 tsp olive oil, separated

1 lb sweet italian turkey sausage, casings removed

1 cup chicken broth, sodium free

2 tbsp tomato paste

3 roma tomatoes, diced

Toppings (Optional)

1/2 cup mozzarella, shredded

1/2 cup parmesan, shredded

Preparation

1Preheat oven to 425 degrees. Brush 1 tsp of olive oil on all 4 halves of the spaghetti squash. Lightly sprinkle salt and pepper on spaghetti squash. Place on a baking sheet, lined with aluminum foil, flesh side down.

2Bake for 30-45 min, or until the tops of the squash slightly pressed down when touched. Once cooked, remove from oven and let cool.

3While the squash are baking, heat 1 tsp olive in large saucepan on medium-low heat. Cook turkey sausage until browned. Remove from heat in a small bowl and set aside.

4Add the onions and saute for 5-10 minutes, until they begin to caramelize.

5Add the garlic and red pepper to the onion mixture. Cook until the peppers are softened, about 5 min

6Add the chicken broth to the onion mixture and bring to a boil. Add the tomatoes and tomato paste and reduce to a simmer.

7Add the turkey sausage back to the sauce and let simmer for 15-20 min, stirring occasionally.

8Add the arugula and stir until slightly wilted. Remove from heat.

9Take the cooled spaghetti squash and scrap the flesh out with a fork, until all the sides have been scraped. Remove the “noodles” and place into sauce mixture and combine.

10Spoon out the noodle mixture back into the squash halves. Sprinkle with cheeses.

11Turn oven to low broil and place the halves back in for 5-10 min, or until cheese is browned.

12Sprinkle with fresh basil and red pepper flakes, if desired and serve hot.

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