Ingredients:
•9 ounces Jennie-O turkey sausage
•4 teaspoons olive oil
•1/4 cup chopped onion
•1 teaspoon minced garlic
•1/4 cup water
•1 tablespoons Cajun seasoning
•1 ½ pound raw shrimp (extra-large), peeled and
deveined
•4 cups cooked spaghetti squash (about 1 medium)
•1/4 cup chopped cilantro (or parsley)
•2 teaspoons fresh lime juice
Instructions:
1. Place the sausage in a large skillet and cook
over medium-high heat for about 6 minutes, or until cooked through. Remove and
set aside.
2. Add the olive oil, onions and garlic to the
skillet and cook over medium-high heat for 2 minutes, or until fragrant and
turning translucent.
3. Add the water and simmer for one minute.
4. Add the cajun seasoning, cooked sausage, and
shrimp to the pan and cook for three minutes or until the shrimp are turning
pink and opaque.
5. Stir in the cooked spaghetti squash, cilantro
and lime juice until well combined.
6. Remove from heat and serve, garnished with more
cilantro or parsley if desired.
My preferred way to cook spaghetti squash is to
stab it (deeply) all over and microwave it for 12 minutes (small), 15 minutes
(medium) or 20 minutes (large) and then cut it in half and scrape out the
strands of cooked spaghetti squash. It’s pretty foolproof, and the fastest
method I know of to cook spaghetti squash easily.
Makes 4 servings: 1 leaner protein, 2 Greens, 3
condiments, 1 fat)