Recently we discovered the goodness that is the spaghetti squash. The first time we made it, we used a sweet sauce. None of us were a fan of that sauce. This time around, I went for a more "spaghetti" feel, using a recipe for Bow Tie Pasta (and just substituting the spaghetti squash for the pasta). The outcome was fabulous. Kid and husband approved. The only thing I couldn't add in was tomatoes.
Ingredients:
spaghetti squash
1 lb of sausage
1/3 tsp of red pepper flakes
1/2 cup diced onions
3 cloves of garlic, minced
28 oz Italian tomatoes, coarsely chopped
1.5 cups heavy cream
1/2 tsp salt
3 Tbsp fresh parsley
To cook your spaghetti squash, preheat oven to 375F. Cut squash in half, lengthwise, and scrape out the seeds and pulp. Bake rind side up for about 35 min. I like to brush some butter on before baking. While your squash is baking, cook your sausage. Stir in your garlic and onions and cook until onions are tender. Stir in tomatoes, cream and salt and simmer until the mixture thickens, about 8 minutes. While that is simmering, pull out your squash and use a fork to separate strands. Cover your squash with the sauce and enjoy.
No comments:
Post a Comment