Lean & Green Healthy Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns

OPTAVIA Counts:

• 1 Lean
• 1 Healthy Fat
• 3 Green
• 2 Condiment

This is the best guilt-free sausage and hashbrowns recipe you’re going to find, because this Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns is low in calories but high on taste. Don’t weigh down your morning, start off with this amazing and refreshing dish!

Do you love to dine on healthy American food at almost every meal? Complete this healthy lean and green Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns recipe and you will have made a American entree that is absolutely amazing, keeps you on any healthy meal plan and satisfies your cravings!

Difficulty: Medium

Servings: 4

Cooking Time: 36 minutes

Prep Time: 24 minutes

Lean & Green Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns

Ingredients

• 1 large Spaghetti Squash Halved
• 1 cup Scallions Chopped
• 1/2 tsp Garlic Powder
• 3 large Eggs
• 1/4 tsp Salt
• 1/2 tsp Black Pepper
• 2 tsp Olive Oil
• 4 oz Low-fat Cheddar Cheese Shredded
• 1/2 tsp Dried Sage
• 1/4 tsp Dried Thyme
• 1/4 tsp Rosemary
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Sugar-Free Maple Syrup
• 1 lbs Lean Ground Turkey
• 2 tsp Olive Oil

Lean & Green Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns

Instructions

1. Prepare the spaghetti squash. Cut the squash in half, and remove seeds and stringy pulp.
2. Place each spaghetti squash half face down in a micro-wave safe baking dish, and fill dish with about 1 inch of water. Microwave on high for 10 to 15 minutes, until middle is tender and pulls apart easily.
3. While spaghetti squash is cooking prepare the turkey sausage patties. Combine all seasonings in a bowl. Mix seasonings and syrup into ground turkey with hands. Form turkey mixture into patties, and cook in skillet with olive oil, until cooked through and lightly browned.
4. Scrape flesh of spaghetti squash with a fork to create spaghetti-like strands, and remove strands from the skin.
5. Allow squash to cool, and then squeeze the squash strands in your hands a few times over the sink to release excess water.
6. Mix together in a large bowl the drained squash strands, scallions, garlic powder, eggs, salt (optional), and pepper.
7. Cook squash mixture in a large skillet with olive oil over medium-high heat, stirring frequently, for 10 to 15 minutes, until golden brown.
8. Immediately top with the cheddar cheese, and serve with maple turkey sausage patties.