Not too long ago, I received a spaghetti squash from an acquaintance I was doing some family business with. I have not known her long but she is very kind and understanding and helpful beyond belief. I feel like I should have given her something and not the other way around.
I can count the amount of times I have purchased a spaghetti squash on one hand. It’s not that I hate it, I actually really enjoy it as does the rest of my family. For some reason, when I think of preparing it, time consuming and complicated comes to mind. Turns out, that is so not true! Since I don’t have much experience with this particular squash, I hopped on Google to see what I could find. Can you say, super simple? How about spaghetti squash is super simple, sweet and satisfying, three times fast while hopping on one foot and patting your head. Such coordination.
First, you want to make sure you have a nice sharp knife. Cut your squash in half lengthwise and scoop out the seeds with a big ‘ol spoon. Apparently, the seeds can be roasted and eaten but I didn’t find that out until after I had thrown them away. Oil a 9-inch by 13-inch baking dish, (I used olive oil), and place the squash face down in the dish. Bake for 30 to 40 minutes at 375° until nice and tender. Flip the squash right side up and run a fork from from to back to release the strands.
This is not the greatest picture but this is what you get after your squash has been cooked and forked. The first taste surprised me, I had forgotten about it’s crunchy texture, I like my veggies to have a little bite. It’s nice and buttery with just the tiniest bit of sweetness that worked so well with the onions and red peppers. Don’t let the thin strands fool you, they are not fragile. They took all the abuse I gave them, stayed crisp and delicious, and asked for more. Bring it.
Seeing as how there is basically no fat in this tasty squash, I had to add some sausage. I feel better now. Things that are fat-free make me nervous. If you want to keep the fat in check, try chicken sausage. Fry the sausage in a skillet until it is crispy and browned and drain off the grease. Add some onion and red bell pepper to the skillet and cook until softened then stir in your seasonings.
Spaghetti Squash with Sausage and Red Peppers
- 1 spaghetti squash
- 1 pound sausage
- 1 red bell pepper, finely chopped
- 1 small sweet onion, finely chopped
- 1 teaspoon italian seasoning
- 1 teaspoon coriander
- 1/2 teaspoon allspice
- Salt and pepper
- Olive Oil
- Parmesan cheese, optional
Preheat the oven to 375°. Cut the spaghetti squash in half, length-wise and place face down in an oiled 9-inch x 13-inch baking dish. Bake for 30 to 40 minutes until tender.
When the spaghetti squash is tender, remove from the oven and let cool for about 5 minutes. Remove the strands of the squash by running a fork across the flesh from the front to the back.
Preheat a skillet over medium-high heat. Add the sausage and cook until browned and no longer pink. Use the back of a spoon to break the sausage into crumbles. Drain the excess grease and add the onion, red bell pepper, allspice, coriander, Italian seasoning and salt and pepper. Cook until softened, about 5 minutes. Add the spaghetti squash and toss to combine.
Serve with Parmesan cheese if desired.