Recipes

Sriracha and spaghetti squash? When I first saw this combination a couple of months ago it seemed crazy to me. Yet every time I saw the Sriracha in my fridge or roasted a spaghetti squash, this recipe came to mind. So I finally gave in and tried it and couldn’t believe how delicious the results were. It is an incredibly simple dish – just sausage, spaghetti squash, Sriracha, and some onions and garlic all sauteed together in minutes for a surprisingly delicious meal or side dish. In a rush? Here’s a quick way to cook your spaghetti squash. Simply poke a bunch of holes in it like you are making a baked potato and microwave it for ten minutes or until you can easily squeeze it. Then open carefully, scrape out the squash, and use in your favorite dish.

Sriracha Spaghetti Squash with Sausage
Servings: 4 servings
Serving Size: about 1 cup
Nutritional Info: 143.5 calories, 3.5g of fat, 8.5g of carbohydrates, 1.3g of fiber, .8g of protein * 4 P+

Ingredients

• 1 medium spaghetti squash
• 1 tsp olive oil and cooking spray
• 1/2 onion, minced
• 2-3 garlic cloves, minced
• 3/4 pound ground low fat sausage, I used a hot chicken sausage
• 2 tbsp Sriracha
• 2 tbsp Hoisin sauce

Instructions

1. First you will need to cook your spaghetti squash. The easiest way to cook it is in the microwave. Lately my favorite way to do it is to just stab a bunch of holes in the squash, like you are cooking a potato and then throw the whole thing in the microwave for 10 minutes. It should be soft when you take it out.
2. In a saute pan over medium heat, warm the olive oil. Spray with cooking spray and add the onions and garlic. Cook for five minutes or until it becomes fragrant and begins to soften.
3. Add the sausage and cook for about 5 minutes, breaking it up as it cooks, until cooked through.
4. Add the sriracha and hoisin sauce and stir together. Let hang out and simmer for 2 minutes.
5. Stir in the spaghetti squash and serve.

Adapted from White on Rice Couple