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Sunday, January 19, 2020

Spaghetti Squash with Sausage

1 spaghetti squash
2 tablespoon of extra-virgin olive oil
1 onion chopped
1 pound of Italian Sausage or Veggie Sausage chopped 
1 tablespoon fresh chopped sage or 1/4 cup fresh chopped parsley
pinch of red pepper flakes
pinch of nutmeg
grated parmesan cheese for garnish

Pre-heat the oven to 400 degrees. Cut squash in half and scrap out seeds and stringiness. Salt and roast flesh side up on a baking sheet for about 30 minutes or until the flesh gets slightly brown and you can easily puncture it with a fork.  While the squash is cooling, sautĂ© the onion and sausage in the olive oil on medium high heat in a large skillet. When the squash can be touched use a fork to scrap loose it's stringy flesh. Add squash, along with red pepper flakes, nutmeg, and parsley to the sausage and onions in the skillet. Mix and add more olive oil if the squash needs more sauce. Garnish individual servings with parmesan cheese. 


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