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Tina Ruggiero | Nutrition Expert, Cookbook Author and Spokesperson

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Quick & Healthy Weeknight Meals

Jun 22, 2010 by Tina Ruggiero


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I’ve had a list of blog topics I’ve wanted to address on my desk for the past few weeks, but despite my best intentions, the days have come and gone in a blur with no posts in sight! And it hasn’t been for lack of motivation.  Instead of blogging, I’ve been putting my time, energy and focus into my clients (both corporate and private), the farm, my spokesperson engagements and a flurry of mini-segments that will soon air on Daytime.  All this being the said, I’ve been making lots of quick and healthy recipes for dinner, and my Spaghetti Squash with Chicken Sausage is one of them. Hopefully, this recipe will help you out when you’re in a rush, and if you don’t want to use sausage, the recipe is just as delicious without it. Check out my video, and let me know what you think!

Tina’s Spaghetti Squash with Chicken Sausage

Makes 4 side-dish servings or 2 entrée servings

INGREDIENTS 

1 spaghetti squash (about 4 pounds), halved
1 lb all-natural chicken sausage, turkey sausage or vegetarian meat sausage
1 large bunch spinach, stems removed
Red pepper, to taste
Pecorino Romano or other grated cheese, to taste

DIRECTIONS

  1. Place squash half, cut side down, in glass pie plate. Add ½ cup water and microwave
    for 10 minutes. 

  2. Remove squash half from plate and set aside. Repeat with other half.
  3. When the squash has cooled, scoop out the seeds and loose strands and discard.
  4. Using a fork, “comb” the squash into a large plate or bowl until nothing remains but
    the skin. Set aside.

  5. In a large skillet, cook the sausage until no longer pink. Then, add the spinach and
    cook until wilted, about 3 to 4 minutes.

  6. Divide cooked squash among four plates, and then do the same with sausage, spinach
    mixture.

  7. Pass the cheese and pepper to taste.

Filed Under: Cooking, Nutrition, Recipes, Television

Reader Interactions

Comments

  1. Chef Bob Parrinello says

    Jun 23, 2010 at 9:33 am

    really cool. I was thinking of you the other day when I zipped up an okra and tomatoes recipe

  2. Tina Ruggiero says

    Jun 24, 2010 at 5:28 pm

    Wow, Bob, that sounds delicious! Would you care to share the recipe? I’ll post it, if you’re willing to disclose your “secret ingredients!”

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