Sausage and White Bean Stuffed Spaghetti Squash (Edit recipe)

Melissa Rifkin

6 recipes
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PREP TIME

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COOK TIME

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INGREDIENTS

11

Serves: 4

Ingredients

1 Spaghetti Squash, (about 3 lbs)
2 Tbsp Extra Virgin Olive Oil
8 oz Sweet Italian Sausage, casing removed and crumbled
1 pint Tomato, Cherry, halved
2 tsp Thyme, Fresh
2 cloves Garlic
1/2 cup White Wine, (dry)
1/2 cup Heavy Whipping Cream
15.5 oz White Beans, drained and rinsed
5 oz Baby Spinach
2 Tbsp Parmesan Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven 425 degrees.
Cut the squash lengthwise and spoon out the flesh and seeds.
Put the halves flesh-side down on a baking sheet and cook for 45 minutes, or until tender.
Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, until it just starts to brown and crisp up, 5 to 6 minutes.
Add the tomatoes, thyme, and garlic and cook, stirring, until just fragrant. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat and simmer until the sauce has reduced.
Add the beans, spinach and stir.
Divide the mixture between both halves before consuming.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	485
Fat:	31 g
Carbohydrates:	69 g
Protein:	32 g
Cholesterol:	77 g
Sodium:	413 mg
Fiber:	20 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.