Garlicky-Kielbasa Spaghetti Squash
4
Points®
Total time: 59 min • Prep: 12 min • Cook: 47 min • Serves: 4 • Difficulty: Easy
If you are trying to reduce your carb intake while at the same time increase your servings of vegetables, this dish makes an excellent choice. The spaghetti squash works like a pasta in this hearty dish. Roasting the squash makes it easier to scrape and turn into a bae for this dish. Cooking the kielbasa with garlic and cumin brings enriches the flavor. The smokiness from the kielbasa lends wonderful flavor to this dish. Double the recipe and serve with roasted asparagus for a complete meal.
Ingredients
Uncooked spaghetti squash
1 large
Olive oil
2 tsp
Kielbasa
3 oz
Garlic
2 medium clove(s)
Ground cumin
0.5 tsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Instructions
1
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Place squash, cut-side down, on a large baking sheet and prick skin all over with a fork. Bake until tender, about 45 minutes.
2
After squash has cooked for 35 minutes, warm oil in a large nonstick skillet over medium-low heat. Add kielbasa, garlic and cumin. Cook until fragrant, about 2 minutes; set aside until squash is done.
3
Remove squash from oven and scrape flesh into skillet using a fork (will resemble spaghetti strands); toss until evenly coated. Season to taste with salt and pepper; serve. Yields about 3/4 cup per serving.
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