Ingredients
- 3 cups spaghetti squash, cooked
- 3 sausage(s), medium chicken sausage
- 1 small onion
- 2 tsp lemon juice
- 1 tsp Fresh Garlic
- 1 tsp ground sage
- 2 cup chopped kale
- 1 cup(s), sliced Portobello mushrooms
- 2 Tbsp red bell pepper
- ¼ cup chicken stock
- 4 Tbsp fat-free cream cheese
- ¼ cup Parmesan cheese
- ¼ tsp ground black pepper
Directions
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Brown chicken sausage over medium heat in a large pan, sprayed with nonstick cooking spray. Remove from pan, slice into medallions, and set aside.
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Add onions, garlic, and bell pepper to pan. Saute, scraping up any brown bits left by the sausage. Deglaze with ¼ cup chicken broth, or as needed.
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Add sage, black pepper, mushrooms, and kale. Saute until vegetables are cooked through.
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Whisk in lemon juice, fat-free cream cheese, and parmesan. Simmer until sauce thickens.
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Toss cooked spaghetti squash with sauce and serve with chicken sausage.
Notes
Tip: We used pre-cooked chicken sausage that has 110 calories per large link. Be sure to buy a brand that is low in fat and carbs. Cook spaghetti squash in an Instant Pot! Pierce whole spaghetti squash with knife. Place steamer trivet inside Instant Pot and pour in 1 cup water. Place whole squash in Instant Pot and cook on high pressure for 15 minutes.
