Thursday, November 4, 2010

Squashing all Misconceptions

With Fall comes a wonderful bounty of squash and oh man, do I love squash! This recipe incorporates the fabulous spaghetti variety. And just in case the prospect of cooking with squash intimidates you, listen up: this recipe proves how simple it can be-no nonsense, just quick, easy and wonderful! Don't believe me? Try it for yourself! This dish is so hearty and immensely flavorful, it just may be a new favorite comfort meal!

And might I recommend pairing with a glass {or two} of red wine...

Spaghetti Squash Marinara with Italian Sausage
recipe adapted from Whole Foods

1 (about 3 1/2 pounds) spaghetti squash, halved and seeded
2 links fresh Italian pork sausage, removed from casings
1/2 cup finely chopped yellow onion
1 cup spinach
2 cups prepared classic pasta sauce

Preheat oven to 375°F. Arrange squash in dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands. Meanwhile, heat a skillet over medium heat and cook sausage, breaking into smaller pieces, until almost done, about 5 minutes. Add onion and cook, 6 to 8 minutes more. Add pasta sauce and spinach and simmer 2 to 3 minutes. Portion squash into bowls, top with sauce and serve with garlic bread.

**And might I add, this makes ridiculously good leftovers!


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