Andouille Spaghetti Squash

I tried this sauce recipe for the first time last night and LOVED IT! The sausage, tomato sauce, and squash went together perfectly and created a slightly spicy, tangy, low-carb dish!

Andouille Spaghetti Squash


Ingredients:
1 lb. Andouille sausage, thawed
1 extra large spaghetti squash
1 jar of favorite pasta sauce
1/2 onion
3 cloves garlic
salt, pepper, garlic powder

Preparation:

Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.

While the squash is baking, cook sausage in a large skillet on medium heat until it is brown. Dice onions and garlic and add to skillet. Saute for 5 minutes. Add pasta sauce and turn heat to simmer. Allow flavors to marry until the spaghetti squash has finished cooking.

When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.

Spoon sauce onto individual servings of squash. An extra large spaghetti squash will make 2 entree servings, or 4 side-dish servings.