Spaghetti Squash Sausage Alfredo

One of my most recent favorite easy and quick recipes to make has been any meat and spaghetti squash thrown together and baked. Well, here it is! So easy to make on meal prep day and it last the perfect amount of time so you don't have to worry about any going to waste. Even though I enjoy cooking; cooking during the week is just exhausting. The prep, the process, and the clean up. Do yourself and meal prep on the weekend and relax during the week or at least have one thing less to worry about. 

Ingredients		Hardware
3lbs spaghetti squash 1 lb breakfast sausage 2 cups spinach 1 cup of alfredo sauce + 2 tbsp 2 eggs		Baking dish Sauce pot Cooking utensil

• Cook breakfast sausage until just browned. It will cook later so no worries. Drain any fat that might be left behind.
• Stir in alfredo sauce and spinach. Wilt spinach so it is manageable. 
• Add in spaghetti squash

• Note: If you decide to cook and freeze spaghetti squash it takes a long time to thaw and it needs to be broken up before use. 

Like always...it looks like no spinach was added

• Let simmer until most liquid is gone. 
• Remember to stir occasionally to
  keep the bottom from sticking and burning. 

• Pour into baking dish and spread around evenly. If you want thicker slices put into a smaller dish; thinner slices would be put into a larger dish.

• Mix in two eggs and spread evenly on more time.
• optional: at this point you could add toppings such as; any shredded or sliced cheese, bacon strips or bit that were pre-cooked, or anything else you desire. Be sure to update macros if needed.
• Heat oven to 400 degrees

• Place into oven and bake for at least 25 minutes. Cook longer if toppings need it. 

Nutrition Info for Macro Counters