Are you ready for some deliciousness?
These Italian sausage spaghetti squash boats will make your forget that you’re missing gluten-laden pasta noodles that normally accompany Italian dishes. These are easy to prepare ahead as a meal prep option and reheat later in the week. In fact, that’s exactly what I did with these!
I used Italian sausage elk meat that my really good friend, Rachel, from 5280 Meat in Colorado sent me. I love getting to try new things that I normally wouldn’t be able to find in the grocery store. Assuming that elk meat isn’t readily available to you, just use regular ground Italian sausage. Spaghetti squash is a great low carb option and is super versatile just like normal pasta would be. My had never tried it before <crazy, I know>, and he was happily full and satisfied without the carbs! I used a jar of organic, sugar free marinara sauce from the pantry and spiced it up with some Italian Zest seasoning from FlavorGod, which is my go to line of seasonings. I love these seasonings because they are gluten free, low sodium (so I can add mineral rich Himalayan sea salt on my own), and use the freshest ingredients available!
If you do opt to make these ahead of time, you will just need to reheat them in a 350F degree oven for approximately 30 minutes, or until heated through. Add a fresh green salad while they are reheating and you’ll have a perfect meal!
Give these a try and let me know what you think! Tag me on Instagram @thefesitykitchen and use hashtag #thefeistykitchen so I can see your creations!
Equipment You’ll Need:
- Baking sheet
- Parchment paper
- Cutting board
- Mixing bowl
- Large stainless steel skillet
- Measuring spoons