This recipe is super easy and only has 5 ingredients!

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Here are the ingredients:

• 1 lb (16oz) Sweet Italian Sausage
• 9-10oz Shredded Brussels Sprouts
• 3 cloves Garlic (I used big cloves)
• 16 oz Spaghetti Squash
• 3/4 cup Parmesan Cheese

Start by browning the sausage in a 12 oz skillet, I used cast iron.

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After you’ve cooked the meat drain all the fat and set aside the meat in another bowl, plate, or container of some sort. At this point you’re going to cook the brussels sprouts. You can add some olive oil to the pan, but honestly I just cooked the sprouts in the leftover fat that was left in the pan.

When you’ve cooked the brussels sprouts on med-high heat for about 3-4 minutes you can add the garlic. I use a garlic press because it’s easier than mincing. If you don’t have a garlic press you aren’t living your best life.

Look at that!!^^^^^ All you need to do is pop the garlic in there and press down. It’s hands down one of my favorite cooking tools because I put garlic in most things I cook. Continue to cook for another minute and then get ready to add the spaghetti squash.

All right friends, real talk. This is where the recipe gets more difficult. Cooking spaghetti squash can be annoying and/or time consuming, so I decided to opt for a 16oz pre-cut bag from Trader Joe’s. Although this option didn’t really end up being easier. The problem was the pieces were all different sizes. So cooking them in the microwave resulted in uneven cooking times. I ended up having to microwave some of it, take it out, shred it, and then continue microwaving the rest. Some of it ended up mushy, some of it ended up being under cooked. So for this recipe the spaghetti squash can be cook your own adventure. Pre-cut or not.

Finally just add your squash and sausage to the sprout garlic mixture and sprinkle on the cheese!

Voila!