INGREDIENTS
2
medium spaghetti squash
2
large garlic cloves
1 tbsp
olive oil
3/4 cup
vegetable stock low sodium
2 tsp
arrowroot powder
1/2 tsp
salt
1/2 tsp
black pepper ground
3/4 cup
Parmesan grated
3/4 cup
Greek yogurt plain, 0% fat (I used Liberte 0% as it has 18g protein per serving)
3
links mild italian sausage cooked and cut into bite sized pieces
1/2 cup
Mozzarella cheese low fat, shredded