Spaghetti Squash with Chick Peas and Sausage

By ladygourmet

This is a tasty side dish or main dish.

Enjoy and Love,

Catherine

Ingredients

• 1 spaghetti squash
• 1 – 1lb. 13oz. can of chick peas – drained
• 1 onion – sliced
• 1 long hot pepper – chopped
• 4 cloves garlic – crushed & chopped
• 1/2 cup parsley – chopped
• 1/2 tsp capers plus a little juice
• 4 hot sausages
• 3 tablespoons olive oil
• Romano cheese for grating

Preparation

Step 1

Preheat oven 350 degrees:

Cut spaghetti lengthwise and place face down in a baking dish with about 2 inches of water. Bake for about 40-45 minutes.

Bake the sausage in the oven. When the sausage is done, cut into bite size chunks.

In a heated frying pan place the olive oil, garlic, parsley, onions, capers and peppers and let sauté until the onions are clear.

Drain the chick peas and add to the veggies, toss and set aside.

Remove the squash from the water bath and let cool a few minutes. Carefully remove the “noodles” and place in a dish. Toss in the veggies from the frying pan and the sausage. Top with some grated cheese.