Happy Friday! This has been quite a week here in New England with the “Blizzard of 2015″…we got about 2 feet of snow! However, we ended up having a lot of fun during the storm playing charades, making a big breakfast, watching some movies, and playing football in the snow. I also got to do a good amount of cooking and baking!
The night before the storm, I headed to the grocery store to make sure I had everything I needed to cook some stuff while I was snowed in. This ended up being the perfect dish for a cold and snowy night! I also appreciated not having to rush through cooking it, and having the time to experiment a bit, since I had a much-needed rest from my busy schedule this week. I also made some yummy no-bake bars – that recipe will be up soon (have to eat dinner before dessert, right?) Enjoy! 🙂
Spaghetti Squash with Sausage, Spinach, and Creamy Butternut Sauce
Adapted From: Skinnytaste
- 4 links Italian chicken sausage
- 1 1/2 lbs butternut squash, peeled and diced (or pre-cooked cubes, I found them at Walmart!)
- 1 tbsp Earth Balance or other buttery spread
- 1 tbsp extra virgin olive oil (plus 1/4 tbsp for brushing/spraying onto squash before baking)
- 6 cups cooked spaghetti squash (about 4.5-5 lb raw squash)
- 1/2 cup diced onion
- 4 cloves minced garlic
- 4 cups baby spinach
- 1/2 cup milk (I used unsweetened almond)
- 1/2 cup sharp cheddar cheese, shredded
- Salt, black pepper, and chili powder, to taste
1.) Cook spaghetti squash (instructions here). Scrape into a large bowl/strainer lined with paper towels and set aside.
2.) Bring a pot of salted water to a boil, then add raw butternut squash and cook until soft. Or heat pre-cooked cubes in microwave for about a minute to soften them. Then add squash to a food processor or blender and blend until smooth. Add milk and blend again until creamy, adding salt and pepper (if desired).
3.) In a large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Saute onions and garlic for a few minutes, then add in the chicken sausage and brown. Add in spinach, one handful at a time, until it fully wilts.
4.) Add creamy butternut sauce to the skillet and mix everything together. Add in cheddar cheese and stir, then season with salt, pepper, and chili powder, if desired.
5.) Divide spaghetti squash among 5 bowls/containers and then top each with sauce mixture until it’s evenly divided.
Nutrition Info (Per serving, from My Fitness Pal):