For healthier and veggie-packed comfort food, it doesn’t get any better than this creamy and cheesy gluten free and low carb Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce.
I’ve gotten a few people intrigued by spaghetti squash, and some who haven’t had it in awhile are looking for new ways to use it. In fact, Katie, from ...and a glass of red wine
was asking for a spaghetti squash recipe to make for her brother and
fiance. Unfortunately I couldn’t get this post up on Thursday, since
The Bug decided that a 1 hour nap was sufficient, and then proceeded to
be a cranky, miserable mess for the rest of the day. And I think she
came up with a fabulous-sounding dinner
that incorporates some of my favorites – scallops, mushrooms, and
butternut squash. But maybe she’ll give this a try another time. I
hope you do, too.
A healthy, gluten free, low carb comfort food that's just as creamy, cheesy, and delicious as any pasta casserole recipe.
Ingredients
- 1 spaghetti squash (or pasta of your choice)
- 3 sausage links (I like to use hot turkey sausages, but you can use the meat of your choice, and mild or hot)
- Half of a large, sweet onion, chopped
- 1/4 cup red wine
- One 15 oz. can or half of a 28 oz. can (about 1 1/2 cup) crushed tomatoes (I typically us Tuttorosso when I am using crushed tomatoes. It has a little basil in it, so if you use a brand without basil, you may want to add a little fresh or dried)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- 1/2 cup frozen peas (optional)
- 1/4 cup shredded mozzarella cheese
- 2-3 Tablespoons grated parmesan cheese for topping
EmoticonEmoticon