SPAGHETTI SQUASH WITH ITALIAN TURKEY SAUSAGE SPAGHETTI SAUCE-3 BLUE WW PTS PER SERVING
INGREDIENTS:
SPAGHETTI SQUASH (CUT IN HALF)
SPAGHETTI SAUCE WITH INTALIAN TURKEY SAUSAGE INGREDIENTS:
ONE 14.5 OZ CAN OF DICED TOMATOES
8 OZ OF JENNY-O TURKEY SAUSAGE (ITS HALF OF THE PACKAGE)
2-3 TBS MINCED GARLIC
1 LARGE ONION-CHOPPED
1 TBS OREGANO
1 TBS BASIL
TSP OF RED PEPPER FLAKES
1 TSP SALT AND PEPPER (to taste)
1 CAN 12-14 OZ SIZE HUNTS TOMATO SAUCE
4 TBSP OF TOMATO PASTE
OPTIONAL: I ADDED OF A LARGE GREEN BELL PEPPER AND CUP OF SLICED MUSHROOMS
DIRECTIONS:
STEP 1: MAKE THE SAUCE FIRST:
I USED MY INSTANT POT WHICH ONLY TOOK 20 MINUTES ON PRESSURE. YOU CAN ALSO MAKE THIS IN A CROCK POT, 6-8 HOURS.
SAUTE TURKEY SAUSAGE WITH THE CHOPPED ONIONS AND THE CAN OF DICED TOMATOES. COOK UNTIL ONIONS SOFTEN A LITTLE, FOR AROUND 5 MINUTES, STIRRING OFTEN TO KEEP FROM STICKING. ADD ALL THE OTHER INGREDIENTS AND SET INSTANT POT TO PRESSURE, MANUAL FOR 15-20 MINUTES, SLOW RELEASE PRESSURE OR JUST LET IT SET WHILE YOU MAKE THE SPAGHETTI SQUASH, IT WILL STAY HOT.
STEP 2: SPAGHETTI SQUASH
POKE SPAGHETTI SQUASH WITH A FORK IN A FEW PLACES, PUT IN THE MICROWAVE FOR 4-5 MINUTES, THIS HELPS TO SOFTEN THE OUTSIDE SO YOU CAN SLICE THE SQUASH IN HALF.
CUT IN HALF OBLONG LENGTH, SCOOP OUT THE SEEDS AND PULP. TAKE A PAPER TOWEL AND LIGHTLY RUB SOME BRUMMEL AND BROWN YOGURT BUTTER SUBSTITUTE) OR YOU CAN USE A LITTLE OLIVE OIL. SPRINKLE GARLIC SALT AND PEPPER ON TOP. PLACE CUT SIDE DOWN ON BAKING SHEET, BAKE AT 400 DEGREES FOR 25 MINUTES. I USE MY INSTANT POT AIR FRYER OVEN, YOU CAN USE A REGULAR OVEN BUT YOU WILL NEED TO ADD A LITTLE MORE TIME TO THE BAKING. TAKE A FORK AND SHRED THROUGH THE SPAGHETTI SQUASH SO IT COMES OUT LIKE SPAGHETTI STRANDS.
