Method:Sauteing

1. Formula

1. 1 large spaghetti squash, halved lengthwise and seeded
2. 3 tablespoons unsalted butter, cut into pieces
3. 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 pound uncooked chicken or turkey sausage, casings removed
6. 3/4 cup plain bread crumbs
7. 1/2 cup freshly grated Parmesan cheese
8. 8 basil leaves, torn

2. Nutrition Information

• Calories: 602 kcal
• Carbohydrates: 46 g
• Dietary Fiber: 7 g
• Fat: 34 g
• Protein: 31 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.
2. Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the meatballs and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.

4. Remark