Spaghetti Squash with Chicken Sausage and Sundried Tomatoes

Spaghetti squash is back! This recipe came together so well and had an enormous amount of flavor. Using the chicken sausage rather than regular Italian sausage cut down the fat, calories, and carbs but not the flavor.

Ingredients:

• 1 spaghetti squash
• 1 pack of chicken sausage (found near Italian sausage at grocery store)
• 1 jar of sun-dried tomatoes, drained if in oil
• 4 cups fresh spinach
• 1 medium yellow onion
• 1/2 cup chicken stock
• 1/4 cup white wine

 

Prepare spaghetti squash in oven. In large stainless steel pan brown chicken sausage. Remove sausage from pan and set aside (sausage will not be cooked all the way through at this point). Deglaze pan with white wine and immediately add sun-dried tomatoes and onion. While onion and tomatoes are sauteing slice chicken sausage and return to pan to finish cooking adding half of the chicken stock. When chicken is fully cooked add remaining chicken stock and spinach and cook until spinach is wilted. Pour sausage mixture over spaghetti squash and toss together. Each sausage link is 3 WW+pts when serving try to estimate how many enough sausage pieces to equal 1 link…the number of slices will depend on how thick you cut it. To account for the wine and oil from the sun-dried tomatoes add an extra point. Total 4 WW+pts