Prep Time: 10 minutes Cook Time: 20 minutes Serves 6-8

  • 1 medium Spaghetti Squash (2 pounds) or pasta of your choice
  • 1/3 cup shredded Parmesan Cheese
  • ½ teaspoon Adams House Rub or salt, pepper and garlic
  • 1 pound H-E-B Light Pork Sausage
  • 1 tablespoon Adam’s Reserve Classic Italian Bread Dipper Spices
  • ½ – 1 jar Green Valley Ranch Smokehouse Sauce
  • 1 bag fresh spinach


  1. Cut squash in half, lengthwise, scrape away seeds and stringy bits with spoon. Place halves in microwave safe baking dish and microwave on high for 7-10 minutes or until tender.
  2. Pull strands of squash away from skin with fork; transfer to mixing bowl. Toss with oil and cheese; season with House Rub.
  3.  In meantime: brown sausage with Italian herbs in large non-stick skillet until no longer pink, drain. Add sauce and spinach, stir to mix in spinach and cook until wilted. Place squash on platter and top with Sausage mixture

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