Posted on Feb 1, 2012 | 3 comments
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)
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.
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?