The SMACKdown:
Spaghetti squash is getting a lot of attention these days, but until I tried this recipe I did not understand the hubbub. Sure, you can serve it with tomato sauce and meatballs, but does it taste the same as spaghetti and meatballs? No.
This recipe, which I found on simplyrecipes.com is perfect. It doesn't try to remake a pasta dish only to swap the squash for the pasta, it is a whole new recipe built for and around this squash. I think the key ingredient is the parmigiano reggiano. It binds the spaghetti squash and makes it a creamy and substantial meal. I made the following adjustments to the original recipe:
Ingredients:
- When I first tried this recipe I didn't have any fresh turkey sausage on hand, so I used packaged turkey sausage and I continue to use this every time becuase I think it tastes great! I like Applegate Farms brand because I know that it's only going to have good stuff in it and no crappy fillers.
- I add a lot more kale than the recipe calls for because why not?!
- One time I used white onion instead of red onion because I didn't have any and it was still delicious.
Ingredients:
1 spaghetti squash
2 c. kale cut into 1 inch wide strips (really use as much as you like)
2 Turkey Sausage links sliced thinly
1/2 red onion chopped finely
3 garlic cloves minced
1/2 c. shredded parmigiano reggiano
2 tsp. grape seed oil
2 tbsp. olive oil
salt and pepper to taste
chopped fresh oregano for garnish
Directions:
Prepping the squash...
Directions:
Prepping the squash...
1. Preheat your oven to 350 Fahrenheit.
2. Cut your squash in half lengthwise.
3. Brush the cut sides with the grape seed oil and sprinkle with salt and pepper.
4. Place the squash cut side down on a cookie sheet and cook for 40 minutes. When finished remove from the oven and let cool.
5. Once cool, scrape the squash into a bowl using a spoon and set aside for later.
Prepping the rest...
5. Heat the olive oil in a pan over medium heat and sauté the garlic and onion for 2-3 minutes or until translucent.
6. Add the kale and cook a minute or two more until the kale begins to wilt.
7. Add the sliced sausage and cook all together for another 3-5 minutes. Stir only every 30 seconds so that the sausage gets a little browned.
8. Add the squash to the pan and stir to combine with the other ingredients.
9. Add the parmigiano reggiano and stir to spread throughout.
10. Salt and pepper to taste.
11. Garnish with oregano and enjoy!
2. Cut your squash in half lengthwise.
3. Brush the cut sides with the grape seed oil and sprinkle with salt and pepper.
4. Place the squash cut side down on a cookie sheet and cook for 40 minutes. When finished remove from the oven and let cool.
5. Once cool, scrape the squash into a bowl using a spoon and set aside for later.
Prepping the rest...
5. Heat the olive oil in a pan over medium heat and sauté the garlic and onion for 2-3 minutes or until translucent.
6. Add the kale and cook a minute or two more until the kale begins to wilt.
7. Add the sliced sausage and cook all together for another 3-5 minutes. Stir only every 30 seconds so that the sausage gets a little browned.
8. Add the squash to the pan and stir to combine with the other ingredients.
9. Add the parmigiano reggiano and stir to spread throughout.
10. Salt and pepper to taste.
11. Garnish with oregano and enjoy!
