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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. premium pork regular sausage
- 1 spaghetti squash
- 1/2 cup panko breadcrumbs
- 2 cloves garlic (minced)
- 1 Tbsp. minced parsley
- 2 Tbsp. grated Parmesan
- 1 tsp. olive oil (divided)
- 2 1/2 tsp. salt (divided)
- 1 onion (thinly sliced)
- 1 Tbsp. butter
- 1 lemon (cut in half)
- 2 cups baby spinach
- 1/2 tsp. pepper
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Directions
- Preheat oven to 400ºF/200ºC.
- Slice squash open vertically. Place on a sheet tray and rub 1 tablespoon olive oil over the cut surface of the squash. Sprinkle with half a teaspoon of salt. Roast for 40-50 minutes until soft. Remove from oven and let cool for 10 minutes. Using a spoon, remove the seeds. Then, using a fork, pull out the soft flesh of the squash and place in a bowl to rest. Set aside squash boats on a sheet tray.
- Heat 1 tablespoon olive oil in a large pan. Add onions and 1 teaspoon of salt and cook over low heat stirring occasionally until browned and softened, about 15 minutes.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium1710mg71% |
Potassium560mg16% |
Protein7g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A35% |
Vitamin C60% |
Calcium20% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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