Andouille Chicken Sausage with Zucchini Over Spaghetti Squash
Behold the spaghetti squash. Probably the most delicious way to add veggies to a dish and not add a ton of calories. Aside from looking really cool, the spaghetti squash has a ton of health benefits. It’s a great source for vitamins A and C, which are also antioxidants that can prevent cell damage; and potassium, which over time can lower high blood pressure. If that’s not enough, it contains both omega-3 and omega-6 fatty acids that help prevent heart disease and inflammation. BAM!
You may have seen spaghetti squash at your grocery and been intimidated, “what the heck do I do with THAT?”. Easy! With a large kitchen knife, cut the squash in half length wise, scoop out the seeds and membrane, place cut side down on a foil lined baking sheet. Bake at 400 for 50-60 minutes and you’re done! Take a fork and drag it along the inside of the squash and be amazed as it comes out in strands that are ready to eat!
For this recipe I treated the squash like it’s namesake and served it pasta style with chicken sausage and even more veggies. Try this at home and get creative!
Thanks to Newhealthguide.com for the yummy stats!