Wednesday, December 18, 2013

Roasted Spaghetti Squash with Sausage & Spinach

This recipe looked so darn delicious that I really wanted to try it, Roasted Spaghetti Squash with Sausage and Kale from Simply
The problem was the only thing listed in the recipe that I had in my refrigerator was a spaghetti squash. What to do? Improvise of course. 


The hardest part about this whole recipe is cutting and seeding the squash but you need to persevere because there is a reward at the end.

It already looks delicious doesn't it?

You could stop right here, top with some marinara sauce and some Parmesan cheese and call it dinner. We're going for something else, something a little more hearty, something with dare I say it - SAUSAGE.

This is chicken and Manchego cheese sausage that I picked up at Costco and you need to go get some. Go ahead I'll wait. Back already? Let's cut it up and get cookin'.

This is beginning to look so good and the kitchen is smelling wonderful too.

Add the spaghetti squash and toss it all together, don't forget the cheese although who in their right mind forgets the cheese? Serve with some crusty bread and pat yourself on the back.

Roasted Spaghetti Squash with Sausage and Spinach
serves 4

3 Tbsp olive oil
One 3-pound spaghetti squash
4 chicken sausage (or any favorite sausage)
1/2 cup minced onion
3 cloves garlic, minced
1 16 oz pkg frozen spinach, thawed and squeeze some of the moisture out or a bunch of washed and sliced fresh spinach
1 cup coarsely grated Parmesan cheese
1 Tbsp finely chopped basil or oregano or dried Italian herbs to taste  
Kosher or sea salt
 Freshly ground black pepper 
1 Preheat oven to 375°F. Oil a sheet pan with one tablespoon of the oil.

2 With a sharp knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled pan.

3 Bake for about 35 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

4 Pinch and remove small chunks of sausage from the sausage casings or slice sausage whichever you prefer.

5 In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more.  Add the sausage, and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes. Add the spinach  and cook for a minute or two.
6 Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.

7 Remove from heat and add the grated Parmesan cheese and herbs. Season with salt and pepper to taste. Serve immediately.

Add some crusty bread and you're good to go. A simple and delicious week day meal. Adapted from

Until next time,

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