Spaghetti squash
Squash is perfect for the fall season.
Ingredients
- 3 cups spaghetti squash
- 3 sausage links
- 1 tsp. olive oil
- 1 cup tomato sauce
- 1/2 tsp. oregano
Makes 4
Directions
- Cut spaghetti squash in half, wrap in aluminum foil and bake for 20 min at 375 Fahrenheit.
- As the spaghetti squash is cooking, fry sausage links in a medium sized frying pan in olive oil.
- Slice sausages into bite sized pieces, then add them back into the frying pan with tomato sauce and oregano. Warm the tomato sauce on low for 3-5 minutes.
- Take the spaghetti squash out of the oven and let cool for 10 minutes.
- Using a fork, scoop out squash and place on each plate. Add the sausage and tomato sauce mix on top of the spaghetti squash.
Nutrition facts
Per Serving
- calories: 60
- calories from fat: 28
- carbohydrates: 6.0g
- cholesterol: 8mg
- dietary fiber: 0.9g
- fat: 3.1g
- potassium: 273mg
- protein: 2.9g
- saturated fat: 1.0g
- sodium: 401mg
- sugars: 2.6g
- trans fat: 0.0g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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