Thursday, October 13, 2011

Sausage and Peppers with Spaghetti... squash


Yes, this was our first time with spaghetti squash.  I think it turned out really well.  Trying to cut back on the amount of grains and starches that get served at the dinner table can be a touchy process.  Fortunately the simple yet delicious dish that this is makes it somewhat easier.  Now I will admit that the hubby said it was good, but he would naturally prefer the old standby of a noodle or rice base.  That being said, he also went back for seconds!  ☺  Spaghetti squash is certainly not as toothsome as those other options but it carried the sauce very well and added a nice bit extra rather than just eating a plain saute.  This recipe comes from Modern Alternative Mama's ebook, Against the Grain.  I already had everything on hand for it except the squash.  Now I will definitely make it again but for a splurge, I might serve it with a little bit of spelt or brown rice pasta.  For a dish so simple, it has wonderful flavor.  I used a local mild italian sausage that we particularly like and managed to find a few leaves of basil in the garden amidst the overgrown sow's thistle.  (That's that nasty, prickly, tall dandelion look alike.)  The whole thing comes together very quickly.  If you use the microwave to precook the squash a bit, it is a 30 minute meal.  I don't use the microwave that much anymore so I started the squash an hour earlier and then prepped the rest.  Give it a try; with or without pasta, it is great.

Sausage and Peppers with Spaghetti Squash
Serves 4-6

1 lb. Italian sausage
2 bell peppers, seeded and sliced
1 small onion, sliced
2 cloves garlic, minced
2 tbsp. olive oil
1 c. diced tomatoes (fresh or canned) (I used one full 14.5oz can)
1 tsp. basil
½ tsp. oregano
½ tsp. sea salt (or to taste)
1 medium spaghetti squash

Preheat oven to 400ºF.  Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the two halves cut side down in a baking dish.  Use a fork to poke some holes in the squash.  Add about ½ cup of water.  Bake the spaghetti squash for about an hour, or until soft.  (I held mine on warm until the family was ready to sit down together.)  Slice Italian sausage into ½” thick rounds. In a frying pan, heat olive oil over medium heat.  (I used a mixture of garlic infused olive oil and coconut oil.)  Add the garlic, onion, peppers, and sausage and sauté until the veggies are softened and the sausage is cooked through.  Add tomatoes and spices; cook for 5–10 minutes around medium low heat.  “Comb” the baked spaghetti squash with a fork to get the “noodles” to fall out onto a plate.  Top with sausage mixture.  Garnish with fresh basil if desired and serve with a fresh green salad.

1 comment:

Sue/the view from great island said...

I've never actually tried spaghetti squash cooked as pasta, but I've wanted to. Yours looks really tempting, especially with the sausage.

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