This dinner is sure to please the whole family. A nice blend of sweet and sour. Easy to prepare and a good source of nutrients such as vitamin A, B vitamins, calcium and iron.
6-8 chicken apple sausages (mine came from our local butcher)
1 large spaghetti squash or 2 smaller ones
1/4 cup butter or so
2 cloves chopped garlic
2-3 tbsps dried basil or several leaves of fresh basil
1 bag of spinach or 3-4 bunches
3 tbsps apple cider vinegar
pinch of sea salt and pepper
1 pint of cherry or grape tomatoes
1/4 cup natural cheddar cheese or parmesan cheese
Pierce spaghetti squash(s) several times. Place on middle rack in 375 degree oven.
Cook for 35-45 mins, depending on size and until browned and slightly tender. Remove from oven and let cool.
Once cooled, cut squash lengthwise and scoop out seeds. With a fork, pull through the ‘spaghetti’ around the sides and transfer to a med sized bowl.
(I did this step the previous day while preparing another meal)
BBQ sausage until throughly cooked. Transfer to a plate or bowl and cover. You could do this step after the squash if not previously cooked.
Heat skillet and sauté 1/2 the amount of butter and garlic for a min, add previously cooked squash and basil and toss until mixed well. You do not need to cook this long, just be sure to heat thoroughly.
Heat another small skillet with the other half butter (you could sub coconut oil if desired) Add spinach and apple cider vinegar. Toss well and cook until wilted. This will only take a few mins.
Gather plates and arrange a small serving of squash on individual plates, top each of the squash servings with equal amounts of the wilted spinach. Sprinkle with cheese if desired. Chop sausage into bite size pieces and lay on top.
Cut tomatoes in half and add to plates. Enjoy!