Spaghetti Squash and Meatballs

Everyone loves a good pasta dish, but you’ll be hard-pressed to find one that is low-cal and not loaded with carbs. However, if you replace spaghetti with spaghetti squash you can enjoy many of your favorite pasta dishes without breaking the calorie bank. Delizioso!

1 medium spaghetti squash (about 2 pounds)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
1 package of Jennie-O or Johnsonville Sweet Italian Sausage
1 medium onion, sliced
6-8 Large Mushrooms
2 cloves garlic, minced
2 cups tomato & Basil Pasta Sauce
Grated parmesan or mozzarella cheese (optional)
Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side down on a baking sheet. Bake for 45-55 minutes until the squash is tender.Meanwhile, cut the sausages into inch round pieces and slice the mushrooms and onions.
In a pan, sauté the sausage meatballs with garlic and a little bit of olive oil until cooked through (about 12 minutes). Add the tomato sauce, onion and mushrooms and bring to a simmer (5-7 minutes).Use a fork to scrape the spaghetti squash flesh into strands. Season with salt. Divide the squash among bowls and top each with some meatballs, mushrooms, onion and sauce. Add grated parmesan or mozzarella cheese to taste.
This recipe makes 4 servings.
Note: Spaghetti squash and meatballs has become one of my favorite weeknight meals and it makes great leftovers for lunch!

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