Spaghetti Squash with Sweet Italian Turkey Sausage Pasta Sauce

I think I begin every blog with "boy it's been a while!" but it really has for a recipe!! Then last night, I thought I'd take pictures of the dinner I put together to finally do another recipe blog. This recipe turned out fantastic, and was even a huge hit with my 1 year old (always a plus)! A friend of mine gave me a spaghetti squash before they moved since she couldn't take it with her, and I had to use it before it started going bad. So I consulted the good old Pinterest boards and came across a recipe that I decided to use the basic premise of, but completely make it my own. I knew I'd be doing some version of healthier spaghetti, because I LOOOOOVE pasta, so that's what I went with! It's so good, I just finished typing it up for my personal family cookbook. :) And now here it is for your personal enjoyment!

Spaghetti Squash with Sweet Italian Turkey
Sausage Pasta Sauce
Serves: 3-4 adults

Ingredients:

·         1 spaghetti squash

·         1 package sweet italian turkey sausage, removed from casings

·         Olive oil

·         ½ med sweet Vidalia onion, diced

·         1 garlic clove, minced

·         Handful of fresh basil, chopped (or about 1 Tbsp dried)

·         About 2 cups of fresh baby spinach

·         1 jar Classico Traditional Sweet Basil pasta sauce

·         ½ cup fat free half-n-half

·         Salt & pepper to taste

Parmesan cheese

Directions:

1.       This is the easiest way I’ve found to cook spaghetti squash: rinse it clean and then pierce several holes in the skin with a sharp knife. Put it in a large crock pot with 2-3 cups of water, and cook on high for 4 hours.

2.      For the sauce, cook sausage in a large skillet over medium-high heat. If the sausage is in links, remove from the casings. I also added some additional fennel seeds to increase the flavor, about ¼ tsp or so. Crumble and cook through, then drain and set aside for now.

1.       In the same skillet, add a couple turns of the pan of olive oil. Add the onion and saute 3-4 minutes. Then add in the garlic, fresh basil, and baby spinach. The garlic will be done by the time the baby spinach has wilted down.

1.       Add 2/3 or more of the jar of pasta sauce, it really all depends on personal preference. Mix to combine. Then add the half-n-half, about ½ cup, or again the amount of your personal taste. Return the sausage to the skillet, and taste the sauce. Add salt & pepper to taste. Keep the sauce warm while you prepare the spaghetti squash.

1.       With an oven mitt or pot holder, carefully remove the spaghetti squash from the crock pot to a cutting board. Slice the squash in half lengthwise, scoop out the seeds, and take a fork to break apart the squash into strands. Serve in a bowl with the sauce and top with parmesan cheese.

     And the final presentation!! Yummy!!