I mentioned recently how I was trying out Gimmie Lean veggie sausage and it just needed a little flavor boost. Well, I used a Flavor Bomb from the Goddess Gourmet and that was just the kick it needed to make this a great (and healthy) dish.
While the squash was a roastin’, I got the other ingredients sautéeing. First I chopped up some beautiful rainbow Swiss chard – this is such a pretty green!
I did manage to grow some in my garden over the summer, but garden season is over here. So this lovely leafy green I got at the Amish Market. I added into the sautée some baby bella mushrooms, some Gimmie Lean veggie sausage, and half of a flavor bomb packet – the Sage flavor with shallots and pecans. 
I added a little truffle oil to the pan and tossed it all around.
Then, after little time with just the flavor bomb and the truffle oil to coat everything with a nice layer of flavor, I added a some apple cider to soak in and let it simmer together and get happy. Just a splash.
Meanwhile, the spaghetti squash was roasting peacefully in the oven on 400 for about half an hour.
I spaghetti-d the squash with two forks (my preferred method) and added the other half of the flavor bomb.
Toss around the flavor to evenly distribute. Then top with all the goodies from the sauté and viola!
Deliciously healthy veggie meal! And hearty – between the squash, the shrooms and the veggie sausage, this meal will fill you up.
Eat, Drink, and Go! 
I love the vibrant colors of the Swiss chard, it’s one of my favorite veggies! Thanks for sharing this recipe! I’ve had a spaghetti squash sitting in my home for weeks and I haven’t touched it! I’ll probably make this recipe this weekend though. Thanks for the idea!
-Serena
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Spaghetti squash is great! You can use it as a base for practically anything and it is super low cal! I’ve even toasted up the seeds like pumpkin seeds after scraping them out. Just rinse them and toss them in a pan with some non-stick spray, salt and pepper and roast til golden!
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