So, I kept hearing about spaghetti squash and how great it is. And I’ll admit…I had my doubt. You’re telling me a squash can stand up against delicious and comforting pasta? Mmmk…
But I have to admit, it’s delicious! I made a hearty spicy sausage sauce to really test what this veggie could handle and I can honestly say, I might prefer spaghetti squash to regular spaghetti. It’s got a nice nutty flavor, and at the end of a huge bowl, there’s none of the blowsha (bloated, only cuter) that can accompany a pasta meal. All in all, I think we found a winner.
Let me know what you think!
1 spaghetti squash
2 cloves crushed garlic
3-4 spicy sausages
Jar of your favorite tomato sauce
Pre-heat oven to 350. Cut the spaghetti squash in half lengthwise, remove seeds, and rub EVOO and crushed garlic all over the inside. Sprinkle with salt and pepper and bake for 45-50 minutes, or until a fork can be inserted easily. Once it’s done, let cool for a few minutes, and then using a fork, scrape the “spaghetti” strands into a bowl. For the sauce, brown sausage meat, drain, and add to sauce in a medium saucepan. Let simmer while the squash cooks to bring out all the flavor in the meat. Top the squash with sauce, Parmesan, and crushed red pepper. Enjoy!