Spaghetti Squash with Tomato Cream Sauce and Sausages
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Roast or microwave spaghetti squash until tender and scrape it out. To microwave, pierce all over with a fork/knife and microwave on high for 10-15 minutes until tender to the touch. To roast, cut in half and scoop out seeds. Spray with cooking spray and roast for 45-60 minutes at 375 degrees until tender.
Meanwhile, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-8 minutes. Add the sausages (I left them whole) and cook for 3-5 more minutes until browned on the outside.
Add the tomato sauce and let simmer for 20 minutes.
When ready to serve. Turn off the heat and stir in the cream and basil. Season with salt and pepper.
Serve over spaghetti squash.
* 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.
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