There is nothing worse to me than being stuck in a food rut. I kept looking at the contents of my fridge the other evening. Blankly. There was nothing interesting in there. Absolutely nothing seemed appealing, which is strange since it wasn’t as if the fridge was empty. I remembered a squash I’ve had sitting on the counter. A little internet search and inspiration hit.
This dish is more delicious than you think it’s going to be. Sausage and squash seems simple, but it’s more than just that. When you cook the sausage after cutting it up, the seasonings help to flavor the squash. I used chipotle honey sausage which added lots of additional flavor to the simple seasonings. Plus this dish is all prepared in one pan, which makes for easy cleanup for a mid-week meal. Just try it and maybe it’ll cure you of a food rut!
spaghetti squash with sausage
makes 3 servings
1 medium spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
1 small yellow onion, thinly sliced
3/4 pounds sausage
1 tablespoon dried oregano
1 teaspoon crushed red chili pepper
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
Preheat the oven to 375 degrees. Cut the spaghetti squash in half, remove the seeds and put it cut side down on a parchment lined baking sheet. Roast for 40 minutes or until fork tender. Set the squash aside to cool. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and onion and saute for 2-3 minutes until softened. Cut the sausage into 1-inch pieces and add them to the skillet. Let the sausage cook for 1 minute before stirring so that the pieces do not fall apart. Let the sausage cook for 3-4 minutes more. Shred the spaghetti squash with a fork and add it to the skillet with the remaining ingredients. Stir to combine and cook for 2-3 minutes more until the squash is heated through. Serve warm.