We might be quickly approaching fall, but this one skillet dinner screams summer flavors with cherry tomatoes and fresh basil. Anyone else trying to hold onto summer like I am?
My favorite part of this Italian dish is that there are no heavy or complicated sauces. . . just a simple, fresh tasting meal in one pan.
Ingredients:
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1 Spaghetti Squash, baked
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1 lb Ground Chicken Italian Sausage
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4 cloves Garlic, minced
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2 Green Onions, chopped
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3 cups Spinach
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2 tbs Fresh Basil, chopped
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2 tbs Nutritional Yeast (or Parmesan cheese)
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1 tsp Sea Salt
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1/4 tsp Ground Black Pepper
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2 tbs Almond or Coconut Milk, unsweetened
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2 tbs Pine Nuts, toasted (optional)
Instructions:
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Prepare spaghetti squash: Cut the squash in half, scoop out the seeds and pulp, drizzle with olive oil, place cut side down on a foil lined baking sheet, and bake at 400 degrees for 30-35 minutes. Use a fork to scrape the inside of the squash to make spaghetti strands.
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Meanwhile, in a large skillet brown the chicken sausage until cooked through, then remove from pan.
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Add the garlic and onion to the pan and saute for 2 minutes. Add the tomatoes and cook over medium heat until they start to pop (about 5 minutes)
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Add spinach and basil to the pan and cook until spinach is wilted, then remove vegetables from the pan.
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Place spaghetti squash in the pan over medium high heat. Add the nutritional yeast, salt, pepper, and milk, stirring until well combined.
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Top with sausage, vegetables, and pine nuts and continue cooking until heated through.
