Imagine a meal that combines the bold flavors of Italian sausage, the briny richness of green olives, and the ingenious lightness of spaghetti squash - all in one incredible dish. This recipe isn't just another dinner; it's a culinary adventure that transforms traditional pasta into a healthier, more exciting experience. Whether you're watching your carbs, seeking a gluten-free option, or simply craving a restaurant-quality meal at home, this Italian Sausage with Olives and Spaghetti Squash will become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 4 Italian sausages
- 1 cup green olives, pitted
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds using a spoon.
- Drizzle the squash halves with 1 tablespoon of olive oil, then season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat the remaining olive oil in a large skillet over medium-high heat.
- Add the Italian sausages to the skillet and cook for 12-15 minutes, turning occasionally, until they are browned and cooked through.
- Remove the sausages from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add the pitted green olives to the skillet and cook for 2-3 minutes, stirring occasionally.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Slice the cooked sausages into diagonal pieces.
- Plate the spaghetti squash strands, top with sliced sausages and olives. Season with additional salt and pepper if desired.
- Serve hot and enjoy your Italian-inspired low-carb meal.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a firm, matte surface and no soft spots or blemishes.
- Roasting technique: Always place the squash cut-side down to ensure even cooking and prevent drying out.
- Fork test: Check squash doneness by easily piercing the flesh with a fork - it should come out smoothly.
- Sausage searing: For maximum flavor, don't move the sausages too much while cooking, allowing a nice brown crust to develop.
- Olive variation: Feel free to mix green and kalamata olives for a more complex flavor profile.
- Make ahead: You can roast the spaghetti squash in advance and reheat when ready to serve, making meal prep easier.
- Garnish options: Consider topping with fresh basil, grated Parmesan, or a drizzle of extra virgin olive oil for added richness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 17g
Fat: 31g
Saturated Fat: 9g
Cholesterol: 80mg
