Diabetic Cooking

Spaghetti Squash and Sausage Supper



  • 1 spaghetti squash
  • 1 teaspoon olive oil
  • 2 Italian turkey sausage links, casings removed
  • 1 onion, diced
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped fresh basil (optional)


Cut spaghetti squash lengthwise in half. Remove seeds. Place squash in 12×8-inch microwavable dish. Cover with vented plastic wrap. Microwave on HIGH 9 minutes or until squash separates easily into strands when tested with fork. Cut each squash half lengthwise in half; separate strands with fork.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add sausage and onion; cook 5 minutes or until sausage begins to brown, stirring to break up meat. Add mushrooms and garlic; cook and stir 5 minutes or until sausage is no longer pink. Add tomatoes, seasoning, salt and pepper; cook 2 minutes or until heated through.

Divide squash among 4 serving bowls. Top evenly with sausage mixture. Garnish with basil.

Yield: 4 servings.

Serving size: 1/4 of total recipe.

Nutrition Facts Per Serving:
Calories: 139 calories, Carbohydrates: 11 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 35 mg, Sodium: 747 mg, Fiber: 3 g

Exchanges per serving: 1/2 Fat, 2 Vegetable, 1 Meat.

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