Summer Squash Pasta or Spaghetti Recipe

Summer Squash Spaghetti Recipe

We eat so many grains in our (S)tandard (A)merican (D)iet. Spaghetti summer squash is a low-carb stand-in for pasta and also contains folate for heart health. Makes 4 servings of summer squash spaghetti!

Summer Squash Ingredients

3 pounds spaghetti squash, cut in half
16 ounces pasta sauce
1½ cups frozen peas
12 ounces vegetarian Italian sausage, chopped
1 cup part-skim ricotta cheese
½ teaspoon salt
¼ teaspoon pepper
½ cup parmesan cheese, grated

Directions

Place squash halves in a microwaveable dish filled with ½ cup water. Cook on HIGH for 15 minutes.
Place pasta sauce, peas, and sausage in a large pan and heat for 7 minutes. After squash cools for 2 minutes, scrape strands out of the shell using a fork. Add to the pan and combine with the sauce mixture. Simmer for 8 minutes. Turn off heat and stir in the ricotta cheese, salt, and pepper. Top the summer squash spaghetti with parmesan cheese.

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