Sausage and White Bean Stuffed Spaghetti Squash (Edit recipe)

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	495
Fat:	31 g
Carbohydrates:	71 g
Protein:	33 g
Cholesterol:	82 g
Sodium:	429 mg
Fiber:	20 g
Sugars:	4 g
Calculated per serving.

by Melissa Rifkin

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 Cherry Tomato, halved
2 tsp fresh Thyme
2 cloves Garlic
1/2 cup White Wine, (dry)
1/2 cup Heavy Cream (Whipping Cream)
15.5 oz White Beans, drained and rinsed
5 oz Baby Spinach
2 Tbsp Parmesan Cheese

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Process

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.