Hot Sausage Squash Bowls
Inspired by: Kelly
1 Spaghetti Squash
1 Tbsp Olive Oil
1/2 Onion, diced
1 clove Garlic, minced
1/2 lb. Hot Ground Sausage
1/2 cup Chicken Broth
1/2 Can Rotel tomatoes
2 TBSP Unsweetened Almond Milk
Pinch of Red Pepper Flakes, Salt and Pepper to taste
1/4 cup Mozzarella cheese, shredded and divided
1 Tbsp Fresh Basil, thinly sliced
Cut spaghetti squash in half and bake face down on a baking sheet for 40 minutes at 350 degrees.
Meanwhile, add oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add sausage and cook until crumbled and lightly brown.
Add chicken broth, tomatoes, almond milk, red pepper flakes, salt and pepper.
Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add spaghetti squash to your skillet along with half of the cheese. Mix well until cheese is melted and squash is fully incorporated.
Add squash mixture into your now scraped out squash bowls and top with remaining cheese.
Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
Top with basil and enjoy!