This is a tasty side dish or main dish.
Enjoy and Love,
Catherine
Ingredients
- 1 spaghetti squash
- 1 â 1lb. 13oz. can of chick peas â drained
- 1 onion â sliced
- 1 long hot pepper â chopped
- 4 cloves garlic â crushed & chopped
- ½ cup parsley â chopped
- ½ tsp capers plus a little juice
- 4 hot sausages
- 3 tablespoons olive oil
- Romano cheese for grating
Directions
- Preheat oven 350 degrees:
- Cut spaghetti lengthwise and place face down in a baking dish with about 2 inches of water. Bake for about 40-45 minutes.
- Bake the sausage in the oven. When the sausage is done, cut into bite size chunks.
- In a heated frying pan place the olive oil, garlic, parsley, onions, capers and peppers and let sauté until the onions are clear.
- Drain the chick peas and add to the veggies, toss and set aside.
- Remove the squash from the water bath and let cool a few minutes. Carefully remove the ânoodlesâ and place in a dish. Toss in the veggies from the frying pan and the sausage. Top with some grated cheese.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 34g | |
Recipe makes 6 servings | |
Calories 89 | |
Calories from Fat 71 | 80% |
Total Fat 8.09g | 10% |
Saturated Fat 1.76g | 7% |
Trans Fat 0.0g | |
Cholesterol 5mg | 2% |
Sodium 61mg | 3% |
Potassium 62mg | 2% |
Total Carbs 2.59g | 1% |
Dietary Fiber 0.5g | 2% |
Sugars 0.79g | 1% |
Protein 1.94g | 3% |
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