Low-Carb Spaghetti Squash

Strands of spaghetti squash are tossed with a cooked mixture of Italian sausage, onion, sweet peppers and spaghetti sauce. The mixture is piled back into the squash shells and sprinkled with grated cheese to bake.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 (3 -4 lb)  spaghetti squash
• 16  ounces Italian sausage
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup green bell pepper, chopped
• 1  cup onion, chopped
• 4  garlic cloves, minced
• 2  cups  spaghetti sauce
• 1  teaspoon oregano

Directions

1. Cut squash in half lengthwise, remove seeds. Place squash, cut side up, in a microwave-safe dish with 1/4 cup water. Cover with vented microwave-safe plastic wrap; cook on high for 7-10 minutes, depending on size. Add more cooking, 1 minute at a time, if necessary. Let stand 5 minutes. With fork "comb" out strands. Do not discard shell. Saute sausage, bell peppers, onion, garlic in a large skillet over medium-high heat until sausage browns and vegetables are tender. Mix in spaghetti sauce and dried oregano or Italian spices. Mix squash strands with sausage mixture. Spoon filling into squash shells. Place filled squash shells on baking sheet. Sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes.