A week or so ago, I had a chance to cook this great recipe for my hubby and I. Can’t remember where the kids were that evening, but it was nice to sit out on the deck and enjoy a quiet meal together.
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 (2.10)
1/3 cup fresh grated parmesan cheese (.75)
Salt and black pepper (PI)
1 1/2 teaspoons extra-virgin olive oil (PI)
12 ounces sweet Italian sausage (3.50)
1 bunch spinach, stems discarded and leaves coarsely chopped (I used a bag of spinach) (1.99)
1/2 teaspoon crushed red pepper (PI)
Bake squash in oven according to directions accompanying 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. 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. (I chose to bake squash in oven)
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash.