Spaghetti squash makes a great substitution for traditional pasta and will keep you feeling your best so be sure to pick up a few as you see them in your market and use throughout the Summer season, such as in this recipe featuring pork sausage and creamy coconut milk. If you don’t have fresh basil, use a tablespoon of dried basil!
Prep Time: 1 hour
Cooking Time: 20 minutes
1 medium spaghetti squash, halved & seeded
1 yellow onion, peeled & diced
2 medium garlic cloves, peeled & minced
1 pound of ground pork sausage
1 cup canned coconut milk
1 teaspoon sea salt
½ teaspoon black pepper
¼ cup nutritional yeast
4 fresh basil leaves, chopped
4 teaspoons pine nuts
Preheat your oven to 400 degrees Fahrenheit.
Place spaghetti squash, halved side up, on a baking tray lined with parchment paper and bake in the oven until very soft and it shreds easily with a form, about 45 minutes. Alternatively, cook in an electric pressure cooker for 7 minutes and allow the steam to release for about 15 minutes before removing.
Shred 4 cups of squash to use in this recipe, saving the rest to use throughout the week.
Add diced onion and minced garlic to a large skillet set to medium heat and sauté until it begins to soften, about 5 minutes.
Add ground pork and break up with a wooden spoon and allow to brown, about 10 minutes.
Add coconut milk, sea salt, black pepper and nutritional yeast and stir well.
Reduce heat to low and add shredded spaghetti squash and stir well.
Allow to thicken for about 5 minutes, then remove from heat and serve with chopped basil and pine nuts, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 14