I love spaghetti squash….it’s just a cool vegetable. I was so excited to find this recipe from Everyday with Rachael Ray. It not only was a 30-minute meal, but also fell into the $10 and under category. You can’t beat that combination! As often as I have made spaghetti squash, I am still amazed when I run my fork through the flesh of the squash and it breaks into noodle like strands. It truly can be used to replace your “spaghetti” dishes, which is perfect for those with gluten allergies or working to reduce their carbs.
Spaghetti Squash with Sausage and Greens-Everyday with Rachael Ray
1 spaghetti squash (about 3 1/2 pounds), halved lengthwise
1/3 cup fresh grated parmesan cheese
Salt and black pepper
1 1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped (I used a bag of spinach)
1/2 teaspoon crushed red pepper
Bake squash in oven according to directions accompanying squash, I chose to bake the squash OR place a squash half, cut side down, in a large, microwavable dish. Add 1/2 cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds.
Now comes the cool part! Using a fork, comb the squash into strands into a bowl. Squash will be slightly crunchy.
Toss with the parmesan and season with black pepper.
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