Always Just a Bite: Curing the Carb Craving

When I was working so hard to avoid carbs the year before my wedding, I needed an alternative when I'd make Steve something that needed to be accompanied by pasta. After lots of research, I stumbled upon spaghetti squash and could not be more satisfied with finding it. I've turned quite a few people on to it and have gotten better and better at cooking it and prepping it. It's kind of an amazing little vegetable. It looks just like your normal, run of the mill squash. You can get it relatively inexpensive at local fruit markets, especially during the winter months as it is considered a "winter squash" (whatever that means). The caveat is this - how do you make it a full meal? I cooked for a friend who was gluten free and married to someone who is diabetic and think that this version really was satisfying not only for a pasta, but as a full dish.

It combines italian sausage, various peppers, onions and fresh spinach. I love mushrooms and would recommend sauteing these up as well if you also enjoy them - I did not add them for this recipe however, because mushrooms are one fungus Steve is definitely afraid of.

Sauteed Vegetable and Italian Sausage Spaghetti Squash

1 medium spaghetti squash, cooked and shredded

1 lb hot italian sausge (I also like to use the four cheese by Johnsonville)

3/4 c various peppers, diced

2 cloves garlic, chopped

1 large onion, diced

1/2 c broccoli florets

1 TBSP olive oil

1/2 tsp Greek Seasoning

salt and pepper to taste

1 TBSP Butter

1/4 C Parmesan cheese

Preheat oven to 375 degrees. Cut off bottom and top of spaghetti squash, then slice down the middle lengthwise.

Drizzle with olive oil, then season with salt and pepper. Place flesh down in baking dish and cook for 25-30 minutes or until flesh easily scrapes into "noodles" with a fork.

Meanwhile, cut italian sausage into 1/2 inch slices. Heat the 1 tbsp of olive oil, saute peppers, onion and garlic. Once cooked down, add sausage and continue to cook.