Monday, April 5, 2010
low carb spaghetti squash with italian sausage and spinach
salt and peppa (the grandpa on the toilet represents that...blame my husband.)
crushed red pepper
sweet italian sausage (I used turkey sausage to shave some calories.)
Cut your squash in half and take a spoon to scrape out inside brains and seeds just like you would a pumpkin.
Meanwhile, in a large skillet, heat the EVOO over medium high heat. Add the sausage and cook until no longer pink, about 6 minutes.