Spaghetti Squash Arrabiata with Sausage and Spinach

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287 CALORIES 18g CARBS 14g FAT 24g PROTEIN
7
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™)
(7 PointsPlus®)

It's no surprise that we love spicy food around here so it was just a matter of time until I started making spicy pasta dishes as well, This one is a classic Arrabiata that couldn't be easier since it is just a blend of tomatoes, olive oil, and red pepper flakes. Normally it is made with pasta but to keep things low carb I decided to make mine with spaghetti squash instead. Any veggie noodle would be delicious. Then since we won't have the pasta, I like to add in some ground sausage for protein and to make the meal more filling. Personally I like using a sweet Italian sausage with the spicy sauce but any sausage will work. Then with some spinach for greens and you have one delicious and easy dinner.

The Recipe
Spaghetti Squash Arrabiata with Sausage and Spinach

Spaghetti Squash Arrabiata with Sausage and Spinach

PREP TIME: 5 Min
COOK TIME: 25 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 1 U spaghetti squash
  • 1 lb. lean ground turkey sausage
  • 1 tbsp. olive oil
  • 2 U garlic cloves, minced
  • 1 tsp. red pepper flakes (more or less to taste)
  • 1 tsp. Italian seasoning
  • 2 tbsp. tomato paste
  • 2 cups cherry tomatoes
  • 4 cups spinach
  • 1/4 cup basil
  • Salt and pepper

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Instructions

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1

Prepare the spaghetti squash: Cut squash in half and scoop out seeds. Roast cut side down on a baking sheet for 40-45 minutes until tender. Alternatively, pierce the squash with a knife all over. Microwave for 10-12 minutes until tender. Carefully cut in half and scoop out seeds.

2

Meanwhile heat a pan over medium high heat. Add the sausage and cook until browned and cooked through, breaking it up as it cooks. This should take 5-7 minutes. Remove the sausage and set aside, leaving any fat that cooked out in the pan.

3

Add the olive oil to the pan over medium high heat. Once hot add the garlic, red pepper flakes, and Italian seasoning. Cook for 1-2 minutes until fragrant. Stir in the tomato paste and cook for 30 seconds. Add the tomatoes and cook for 6-8 minutes, stirring often, until the tomatoes begin to burst.

4

Turn the heat down to medium. Add the cooked spaghetti squash and spinach to the tomatoes. Stir together until squash is well coated with sauce. Add in the sausage and basil. Season with salt and pepper as needed.

Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 287
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
14%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 85mg
28%
Sodium 797mg
35%
Total Carbohydrate 18g
6%
Dietary Fiber 4g
18%
Sugars 8g
Protein 24g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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