Squash, in all it's varieties, is one of my favorite things about fall. I get way more excited than is probably normal when all the speckled, flecked, smooth, bumpy, gnarled, and multicolored squash start popping up in the local grocery stores. BFFMandy and I have been talking about having spaghetti squash for a few weeks so I finally got down to business and cooked up a batch.
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| Squashes ready for the oven (Please excuse the stained cookie sheet). |
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| Out of the Oven and Out of the shell |
This dish was super simple and easy to make. The longest part was the forty-five minutes it took to roast the squash.
Spaghetti Squash with Spinach
This recipe is adapted from here
Ingredients
1 small spaghetti squashes (or 1/2 of a larger one, whatever look best/freshest at your grocery store)
1/4 cup shredded Parmesan cheese
Salt and Pepper, to taste
1/2 pound Italian sausage
1 bunch spinach (I used about 3/4 of a bag of fresh spinach)
1/2 cup of tomato sauce ( I used my favorite jarred sauce for time and ease, but use whatever you like)
Directions
1.) Preheat the oven to 350 degrees.
2.) Cut squash in half lengthwise, scoop out the seeds and soft stringy center part. Place squash halves, cut side down, on a lightly greased cookie sheet.
3.) Bake squash till done; a knife inserted into the squash should insert and remove easily with no resistance. Roughly 45 minutes to an hour.
4.) Use a fork to scrape the squash into a bowl. Toss with Parmesan and fresh ground black pepper.
5.) Meanwhile, cook sausage in a large skillet until no longer pink. Add the spinach and cook until wilted. Finish with tomato sauce and heat through.
6.) Top squash with sausage mixture, garnish with extra Parmesan.
This recipe makes about two servings; I'm taking the extras for lunch tomorrow (cause BFFMandy doesn't eat sausage.)
