Are you looking for a delicious low carb pasta recipe? Look no further, this recipe replaces your traditional pasta with spaghetti squash and you won’t be disappointed.
Serves 4 generously

Ingredients1 large spaghetti squash
2 teaspoons olive oil
2 links lean hot Italian turkey sausage, removed from casing
1-2 canned anchovy fillets (depending on size and flavor preference)
3 garlic cloves, minced
1 shallot, minced
Large pinch of salt
Several grinds black pepper
2 15-oz cans petite diced tomatoes, with their juice
1 cup diced kalamata olives, pitted and rough-chopped
2 tablespoons capers, chopped
2 tablespoons chopped fresh flat-leaf parsley

Directions
Slice spaghetti squash in half length-wise. Remove seeds and pulp. Place cut-side down in baking dish. Bake in a 400° oven for 45-50 minutes or until the skin pierces easily with a knife.

While squash is cooking, prepare the sauce. In a large pot, brown the turkey sausage over medium heat, 3-5 minutes, using a spatula to break the sausage into small pieces. When the sausage is browned, use a slotted spoon to remove it bowl and set aside.
Leaving the sausage drippings in the pan, add in 1-2 anchovy fillets and sauté, about 1 minute, using a spatula to break up the fillets until they dissolve into the oil.

Add in the garlic, shallots, pinch of salt and pepper. Sauté about 1 minute.

Add in the canned tomatoes, olives, capers and the cooked sausage. Reduce the heat to low, cover and let simmer, stirring occasionally, while the squash cooks.

When the squash is ready, remove from the oven. Use a fork to shred the inside of the squash and create “spaghetti strands.”

Add the spaghetti strands to the sauce pot. Cook for 2-4 minutes, stirring frequently, until the squash absorbs much of the liquid.

Divide into serving bowls and garnish with fresh parsley. 
Serve immediately and enjoy!

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