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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the squash in half and carefully remove the seeds. | 2. Be sure to cut around the edge so you don't cut into the squash itself. | 3. Turn halves upside down in a baking pan. | 4. Bake at 375-degrees for approx 45 minutes, or until the inside is soft. | 5. Let cool and carefully remove inside of squash with fork or spoon. | 6. It will look a lot like cooked spaghetti and come out in strands. | 7. Heat some olive oil in a skillet. | 8. Add the spaghetti squash strands, garlic and crumbled sausage. | 9. Cook on med until for approx 5 minutes. | 10. Add milk and cook until heated through and liquid is absorbed. | 11. Transfer to a warm bowl and toss with cheeses until mixed. | 12. Top with salt and pepper to taste. | 13. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	2	lbs		281.2276	62.6865	5.806	5.171
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
olive oil				-	-	-	-
italian sausage	4		cooked crumbled	6277.7259	11.7934	258.548	568.4426
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
cheddar cheese	1/2	cup	grated	-	-	-	-
black pepper			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.