Have you ever purchased a large bunch of spinach with good intentions and then it sat in the crisper drawer for too long? Same here. If I find myself in a situation where I KNOW I’m not going to be able to use up all the leftover spinach for salads, I like to make this recipe!
This dish is a staple on my meal plan during the fall months. It comes together in 20 minutes or less and is packed with fibrous carbs, protein, and healthy fats! Serve this meal straight out of the squash or scoop out the insides to make reheating leftovers simple.
A recipe like this is perfect for using up extra vegetables in the kitchen before they go bad. Just sauté them in the pan with the chicken sausage!
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A fabulous recipe to get you in the mood for fall!
Also helpful if you have a partial can of pumpkin left if your refrigerator from making my homemade Pumpkin Spice Latte.