I always wanted to like spaghetti squash but always managed to be disappointed. Determined to find a healthy pasta alternative for our relatively mild autumn, I found a simple recipe to roast the gourd, and then added a homemade marinara sauce and delicious chicken sausage that I had in my freezer. It turned out to be a perfect one-bowl dinner that was also healthy and protein rich.
Spaghetti Squash
Serves two
1 small spaghetti squash
Marinara sauce
3 sausage links (I used chicken)
Parmesan
Salt
Pepper
Preheat oven to 400 degrees. Cut the squash in half length wise, scoop out the seeds. Place the squash face down on a baking tray. Add a little water to the tray and cover the squash in foil. Bake for 30-40 minutes until the squash is tender and the pulp forms spaghetti-like pieces with a fork.
Meanwhile, create a basic marinara sauce (can of tomatoes, 1/2 onion, 2 tablespoons of butter, 1 teaspoon of sugar, salt, pepper, and simmer for 30 minutes; thanks Marcella).
While squash is roasting and sauce is simmering, pan fry the sausages in a skillet until crispy. Set aside
Once squash is tender, scoop the "spaghetti" into a bowl, add marinara sauce, sausage, and sprinkle with Parmesan cheese. Enjoy!
