Spaghetti Squash with Sausage, Pesto, and Tomatoes

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.

Homemade Pesto

• 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?