Post by Loupy on Feb 18, 2014 18:16:48 GMT -7
Roasted Spaghetti Squash with Sausage
From: Lisa @ withstyleandgraceblog.com/
Recipe from Bountiful Cookbook
Sorry if this is in the wrong place. I couldn't decide in which catagory it belonged. I hope everyone can find it here...Loupy
Serves 4
Ingredients
2 tablespoons olive oil
1 spaghetti squash (about 3 lbs)
3/4 pound uncooked sausage (I used a Cajun style pre-cooked sausage here, but I’ve done both)
5 medium shallots, thickly sliced
3 cloves garlic, minced
1 cup coarsely grated Parmigiana Reggiano
1 tablespoon finely chopped oregano or other herbs that compliment the sausage
Sea salt
Ground black pepper
Optional – red pepper chili flakes
Directions
Preheat the oven to 375 degrees F.
Oil a baking sheet with 1 tablespoon of olive oil.
Slice the squash in half lengthwise.
Scoop out the seeds and stringy bits and pieces, the place the squash cut side down, on the prepared pan.
Bake for 35-45 minutes or until a fork easily separates the squash flesh into strands.
Loosen and remove the “spaghetti” from the skin and set aside.
Note: if it’s a smaller squash, start with a smaller cooking time.
Pinch and pull small balls of the sausage out of its casing, arranging them so they stay separate.
If you use pre-cooked sausage, slice and cut in half. In a large sauté pan, heat the remaining tablespoon of olive oil over medium heat.
Add shallots and garlic.
Cook until soft, stirring, then add the sausage.
Cook, untouched, until the sausage starts to brown, then stir.
Continue cooking, stirring, occasionally until the sausage is cooked through, 2-3 minutes.
Add the squash strands to the sausage and continue cooking until heated through, about 1 minute.
Remove the pan and the heat.
Toss in the Parmigiana Reggiano and oregano.
Season with salt and pepper to taste.
Optional – sprinkle red pepper chili flakes.
Serve immediately and enjoy!
From: Lisa @ withstyleandgraceblog.com/
Recipe from Bountiful Cookbook
Sorry if this is in the wrong place. I couldn't decide in which catagory it belonged. I hope everyone can find it here...Loupy
Serves 4
Ingredients
2 tablespoons olive oil
1 spaghetti squash (about 3 lbs)
3/4 pound uncooked sausage (I used a Cajun style pre-cooked sausage here, but I’ve done both)
5 medium shallots, thickly sliced
3 cloves garlic, minced
1 cup coarsely grated Parmigiana Reggiano
1 tablespoon finely chopped oregano or other herbs that compliment the sausage
Sea salt
Ground black pepper
Optional – red pepper chili flakes
Directions
Preheat the oven to 375 degrees F.
Oil a baking sheet with 1 tablespoon of olive oil.
Slice the squash in half lengthwise.
Scoop out the seeds and stringy bits and pieces, the place the squash cut side down, on the prepared pan.
Bake for 35-45 minutes or until a fork easily separates the squash flesh into strands.
Loosen and remove the “spaghetti” from the skin and set aside.
Note: if it’s a smaller squash, start with a smaller cooking time.
Pinch and pull small balls of the sausage out of its casing, arranging them so they stay separate.
If you use pre-cooked sausage, slice and cut in half. In a large sauté pan, heat the remaining tablespoon of olive oil over medium heat.
Add shallots and garlic.
Cook until soft, stirring, then add the sausage.
Cook, untouched, until the sausage starts to brown, then stir.
Continue cooking, stirring, occasionally until the sausage is cooked through, 2-3 minutes.
Add the squash strands to the sausage and continue cooking until heated through, about 1 minute.
Remove the pan and the heat.
Toss in the Parmigiana Reggiano and oregano.
Season with salt and pepper to taste.
Optional – sprinkle red pepper chili flakes.
Serve immediately and enjoy!
