spaghetti squash

Delightful Fall Spaghetti Squash, Sausage, Zucchini ‘Pasta’

Serving size – a perfect meal for 2
[all can be found at local trader joes]

1 spaghetti Squash feeds 2+ people [you will have leftovers]
4 Chicken sausage
3 Zucchini
½ Onion
Olive oil
Garlic salt
Sea salt
Cayenne Pepper
Tomato Puree, Tomato Paste or ½ cup Spaghetti Sauce
Take Spaghetti Squash. [found at trader joes or local super market]
Take a fork and poke the squash 4-5 times [to allow breathing],
Take the squash and put it in the oven [or microwave 12 minutes, rotating every three minutes]
At the end of 12 minutes, feel the skin of squash to make sure it ‘gives’ a bit, and isnt still hard skinned [careful Squash will be very hot]
Allow Squash to cool

Sauté Garlic and onion in Olive Oil on medium/medium low heat
Add Diced Sausages [we used turkey, asiago, spinach sausage from TJ’s]
Keep at medium/medium low heat until sausages begin to brown
Then add sliced Zucchini, garlic salt, pepper, cayenne pepper [according to taste]
While sausages and zucchini are cooking…
Take a large knife, and cut Squash down the middle
Take spoon to remove seeds and gooey stuff.
After seeds are out, take fork and easily scrape the squash ‘noodles’
When Zucchini and sausages are ready – add about a ½ cup of spaghetti sauce or tomato paste, or tomato puree and stir together
Then add squash ‘noodles’ and stir all ingredients together

Time to serve!
I love to put the ‘pasta concoction’ right back into the squash bowl – I think it looks like a cool fancy fall treat!
But you can serve it on a bowl or plate as well :]
Add Parmesan cheese, salt and pepper to taste


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