Normally, DH hates spaghetti squash. Truthfully so do I. There is no way you can fool anyone, it DOES NOT in any way replace spaghetti. So to put out a big plate of “spaghetti squash noodles” and put some spaghetti sauce on top and try to pretend otherwise only leads to great disappointment.
So when I received a spaghetti squash in my CSA pickup, I knew I’d have to find something interesting to do with it. Enter this recipe, adapted from Epicurious.
- 1 spaghetti squash
- 1 pound bulk sausage (I had some Italian sausage hanging out in the freezer)
- 1 sweet pepper, chopped
- 1 onion, chopped (I substituted leeks because that’s what I had from my CSA)
- 2 garlic cloves, minced
- 1 1/2 cups marinara sauce (use jarred or make your own if you’re feeling especially domestic)
- 1/2 cup Parmesan cheese, grated
- Cook spaghetti squash. An easy way to do this is to cut in half, remove seeds, wrap in plastic wrap, and microwave each half on its own for about 8 minutes.
- Meanwhile, brown the sausage, pepper, onion, and garlic in a large skillet.
- Preheat oven to 400.
- Remove the “spaghetti” strands from the squash, leaving the shell intact. Add the “spaghetti” to the meat mixture, season with salt and pepper.
- Place the halves bowl side up on a cookie sheet and fill them with the meat mixture. If you have more mixture than will fit in the shells, feel free to put it in a casserole dish. Then sprinkle cheese on top and bake for 20 minutes or until cheese is nice and melty.
The Verdict: DH and I LOVED this, and the meat mixture reheated well. I like that it didn’t pretend to be noodles, and was instead just a nice addition to some meat mixture.