Spaghetti Squash with Spinach, Italian Sausage and a 7-Cheese Creamy Herb Sauce
Spaghetti squash stuffed with Italian Sausage, spinach, fresh herbs and a cream 7-cheese béchamel sauce…baked to a creamy, melted cheesy perfection
Taking a classic white pasta sauce and making it low carb & healthy with this Spaghetti Squash with Garlic & 7- Cheese Pesto Sauce. Seven cheeses, y’all, and one of the most comforting & delicious healthier dinner options you’ll ever eat!
Spaghetti squash stuffed with Italian Sausage, spinach, fresh herbs and a cream 7-cheese béchamel sauce…baked to a creamy, melted cheesy perfection.
Spaghetti squash is one of my favorite cold-weather squashes to make. It’s delicious with just a little butter, minced garlic and salt, but once you try spaghetti squash stuffed, you’ll never want to try it another way!
The details:
If you’ve never tried it before, it really is quite amazing. Just like the name suggests, once roasted, spaghetti squash can be scraped from the sides of the outer skin to make little strands that resemble spaghetti noodles—only these are low carb and healthier to eat.
I’ve experimented a good bit with spaghetti squash, and it does take a little longer to prepare, but what I LOVE about this recipe is that the squash doesn’t have to be precooked. With this recipe, after scooping and discarding the seeds from the squash, it’s stuffed with the Italian sausage, cheese sauce & fresh herbs, baked and voilà! The only thing left to do at this point is to scrape the “noodles” from the sides of the squash, then mix them with the warm, cheesy sauce and herbs. Sooo yummy!
