Ingredients
5 cups diced eggplant
3 cups diced zucchini
2 cups diced onion
3 cups sliced mushrooms
2 cups diced red, orange, and yellow bell peppers
1 14.5 oz. can Fire Roasted diced tomatoes, undrained
8 links Chicken Sausage, diced
1 whole spaghetti squash (about 6 cups cooked)
1 13.25 oz box Whole Wheat Thin Spaghetti
Olive oil for sauteing (about 4 tbsp)
Chopped fresh basil, for garnish
Grated parmesan, for garnish
Salt, pepper, dried basil, dried oregano, granulated garlic (or fresh)
Directions:
*To prepare the chicken sausage and veggies:
When preparing the veggies, make sure they are all diced very chunky. To cook, first heat about 1 Tbsp olive oil on medium high heat, brown the chicken sausage, and then remove to a separate bowl. Heat another Tbsp of olive oil and saute the mushrooms until slightly browned. Add the eggplant, zucchini, onion, and bell peppers, stirring to combine. Season with salt, pepper, dried basil and oregano, and granulated garlic. Let these soften a bit (about 5 minutes), then add the can of tomatoes and the cooked chicken sausage back in. Cover, turn the heat down to medium or low, and cook until veggies are tender-crisp.
*To prepare the Whole Wheat Thin Spaghetti:
Please follow the directions on the box of your favorite whole wheat thin spaghetti.
*To prepare the spaghetti squash:
Cut spaghetti squash in half lengthwise and remove the seeds. Pierce the skin with a fork. In a microwavable dish, place cut side down in 1/4 cup water. Cover with clear wrap, and cook 7 to 10 minutes. Run fork over the inside of cooked squash to release the spaghetti-like strands.
*To assemble the entire dish:
Mix the cooked spaghetti squash with the whole wheat spaghetti, add 2 tbsp olive oil, and salt and pepper to taste. Split the spaghetti squash and pasta mixture into 8 equal portions; split the sausage and veggie mixture into 8 equal portions. Put one portion of squash and pasta on a plate; cover with one portion of sausage/veggie mixture. Garnish with chopped basil and a small amount of grated
