Sunday, September 11, 2011

Sausage Stuffed Spaghetti Squash

Ok, it is officially Fall and I'm skipping right ahead to winter squash season.

There are many varieties of squash and they all have very distinct flavors. Today we are making spaghetti squash. This yellow beauty is low in calories (about 45 calories per cup) and high in Vitamin A, potassium and beta carotine. When raw, the inner flesh of a spaghetti squash is solid like other squash. When cooked, the flesh pulls away in strands that look just like spaghetti. It has a mellow flavor and is an excellent, healthy pasta substitute.

Today's recipe is sort of like a casserole and the best part is, you serve it right inside the squash itself.

Side note: It was brought to my attention that there are no pork recipes on Bon Vivant (yet). This recipe uses pork sausage but can easily be made with turkey sausage or no meat at all. Happy John Calandra? ;)

Sausage Stuffed Spaghetti Squash

1 large spaghetti squash, halved and cored
1/2 pound breakfast sausage, crumbled
4 cups fresh spinach
1 clove garlic, minced
1 cup parmesan or asiago cheese, finely shredded
1 tbsp butter

Preheat oven to 400 degrees.

Fill a roasting pan with about 1/2 inch of water or just enough that the water level is below the roasting rack. Place squash open side down on roasting rack in the pan and bake for 30 -35 minutes or until insides are soft. (This will vary based on the size of your squash.)

While your squash bakes, heat a large non-stick skillet on medium heat. Add sausage and cook until browned. Remove sausage from pan but leave the drippings in there.

Saute garlic in sausage drippings until lightly golden. Add spinach and saute until wilted.

Remove squash from the oven and using a fork, scrape the strands from the sides into a large bowl.

Add butter, parmesan, spinach and sausage and toss well. Salt and pepper to taste.

Spoon the mixture right back into the squash and serve warm.

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