• 2 -3 Al Fresco chicken sausage (I use sweet italian style or sun dried tomato)
• 1 cup Spinach
• 4 oz fresh mozzarella
Optional: ½ cup mushrooms, 1 tsp red pepper flakes, 1 tsp oregano
Instructions
Preheat oven to 350 degrees.
Cut ends off spaghetti squash and then cut in half lengthwise.
Scoop seeds out with spoon and lather both sides of spaghetti squash with tablespoon of olive oil using your hands. Sprinkle with salt and pepper.
Place the spaghetti squash face down (insides down) on pan and place in oven for 45 minutes or until insides are tender (use a fork to test).
About 30 - 35 minutes later, cut 2-3 chicken sausage links (depending on how many people you're feeding) into 1” pieces and sautee in skillet for about 5 minutes or until both sides are lightly browned.
When links are about cooked, toss in 1 cup of spinach and let wilt (you might need to spray extra cooking spray in the pan).
Next, cut the fresh mozzarella ball into ½ inch slices (about 4 slices, 2 slices on each half.)
Once spaghetti squash is cooked, drizzle ⅓ cup marinara onto each half and then divide the chicken sausage and spinach between both halves and top with a few slices of fresh mozzarella. Place spaghetti squash back in oven on broil for an additional 5 minutes or until the mozzarella starts to brown.
Let cool for 3 minutes. Enjoy!
Recipe by Afitcado at https://www.afitcado.com/roasted-italian-spaghetti-squash/