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Spaghetti Squash with Sausage, Sun Dried Tomato and Spinach

Let veggies be your guide with this Backyard Spaghetti Squash Skillet Meal. Made with 100% grass-fed, grass-finished beef sausage, this recipe is a delicious way to add something new to your repertoire.

Ingredients

  • 1 package of Teton Waters Ranch Polish Sausage
  • 1 spaghetti squash
  • ½ Cup sundried tomato
  • 1 sweet onion
  • 3 Cup spinach
  • 3 tbsp olive oil

Instructions

  • Preheat oven to 375º. Lightly oil a baking sheet.
  • Cut squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with 2 tbls olive oil and season with salt and pepper.
  • Place squash, cut-side down, onto the prepared baking dish. Place in on middle rack of oven and roast until tender, about 35-45 minutes.
  • Meanwhile sauté onions in remaining olive oil.
  • When half-way done add sundried tomatoes and spinach.
  • When the spaghetti squash is done, remove squash from shell with a fork.
  • Mix with sautéed ingredients and enjoy!