Although it may seem like I eat meatballs at every meal, I occasionally opt for different meats of the non-ball variety. (Like when I’ve run out of meatballs and don’t have the necessary ingredients to make more.) Tonight was one of those nights. With a grumbling belly and nary a meatball in sight, I decided to remix my usual spaghetti squash with some ingredients I had on hand.
Enter Spaghetti Squash with Sausage, Pesto, and Tomatoes:
For this throw-together-in-five-minutes-dinner, I heated up 2 cups of leftover spaghetti squash in the microwave. Then tossed 2 tbsp of leftover pesto (see recipe below), one leftover chopped up chicken sausage (pre cooked), and one sliced tomato into a small saute pan,
Once everything was nice and hot, I dumped the goods on the squash and nuked some leftover Oven Asparagus for my side.
I love how colorful, simple, and tasty this was!
Spaghetti Squash with Sausage, Pesto, and Tomatoes (serves 1)
- 2 cups cooked spaghetti squash
- 1 link cooked turkey or chicken sausage
- 2 tbsp pesto (see recipe below)
- 1 tomato
Cook spaghetti squash (check out this link for tips on cooking spaghetti squash). Then combine sausage, pesto, and tomato in a saute pan, and saute until heated through. Top spaghetti squash with toppings.
- 1 cup fresh basil leaves, large stems removed
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 cup toasted almonds
- 1/4 cup grated parmesan cheese
- 1/8 tsp salt (if almonds are salted, omit this salt)
- Pinch of black pepper
Add all ingredients to a food processor and pulse, scraping down sides of bowl as needed, until thoroughly combined.
With dinner out of the way, I’ve spent the last hour and a half brainstorming foods to make for Super Bowl Sunday. I need help!! Any suggestions?