I’ve been looking for a healthier way to make spaghetti with less carbs (even whole grain) that puts more vegetables in it. Since making Cauliflower Pizza Ive been addicted, and knew I could make spaghetti simple and healthier. I seen where some recipes called for using Zucchini cut like noodles, although I do love Zucchini (now) I think it would be a little too over powering……. Ok. OK. I have a confession I tried to make lasagna with Zucchini (what an epic fail blog article that will be) and it was REALLY over powering, so thats honestly why I have that feeling.
So doing some browsing, I ran across spaghetti squash. OH BOY What a hit! I feel lucky like a guy on his honeymoon! So I was kinda curious and have wanted to try this for weeks but never thought about it when I was at the grocery store or when I did, they were out. So I went to Whole Foods to grab some other things and then I seen it and I PROMISE it had rays glowing from it, like and Angel or something. I said OMG I gotta get it and finally I can cook this recipe! So I got home and got everything together and heres how I made it.
Heres what you will need:
1 large spaghetti squash
1 lb shredded chicken
1/2 lb italian chicken sausage
8-10 oz Spaghetti Sauce (see the Healthy Pizza recipe to get the tomato base to make your own sauce)
1/2 cup whole grain bread crumbs
2/3 cup grated Parmesan Cheese
3 teaspoons minced garlic or garlic cloves
1/2 diced onion
2 tbsp olive oil
2 tbsp ketchup
3 tbsp Italian Seasoning