Ingredients
1 small spaghetti squash (about 2 pounds) 2 tablespoons sesame oil, divided 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of choice, sliced2-1/2 cups julienned carrots2-1/2 cups shredded red cabbage1/4 teaspoon salt1/8 teaspoon pepper1/4 cup chopped fresh cilantro Reduced-sodium soy sauce and Sriracha chili sauce, optional
Preparation
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, heat 1 teaspoon oil over medium-high heat; saute sausage until browned, 4-6 minutes. Remove from pan.
In same pan, heat 2 teaspoons oil over medium-high heat; saute carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add squash, sausage and remaining oil; toss and heat through. Sprinkle with cilantro. If desired, serve with soy sauce and chili sauce.
