The other week I posted about how to cook spaghetti squash and promised a recipe. I finally had the opportunity to make it this weekend. I had frozen the squash after I cooked it earlier this month and left it in the fridge to defrost overnight.
1 or 1/2 spaghetti squash, cooked
1 package of andouille sausage, sliced
1 medium onion, chopped
2-4 cloves garlic, minced
1 jar pasta sauce
splash of olive oil
salt and fresh ground pepper to taste
Parmesan cheese if desired
Chop your onions and garlic, then saute for a 2-3 minutes in olive oil in a large pan or wok.
Saute everything nicely.
Add squash, either defrosted from frozen or freshly cooked. Heat through and season with salt and pepper. Add red pasta sauce to your liking. I personally like a lot of sauce – the spaghetti squash pick up the flavor nicely.
Serve and enjoy. It is a great low-carb meal!