2 ripe spaghetti squash
1 Tbsp olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. ground hot turkey sausage (I used Jennie-O)
1 cup low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
¼ cup half and half
Pinch red pepper flakes
½ tsp. salt
½ tsp. pepper
½ cup part skim Mozzarella cheese, shredded and divided
2 Tbsp basil, thinly sliced
To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
Bake squash in the oven for 45 minutes until tender.
Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a ¼ cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.