Shortly after Thanksgiving I bought a big yellow spaghetti squash at the grocery store with absolutely no plan or recipe in mind. Luckily squash keeps well so I had a few weeks to figure out what to do with it. By Christmas I decided that it needed to get eaten so I searched around online and found this beautiful, simple and delicious baked spaghetti squash recipe from Todd at White On Rice Couple.
This dish is basically a fun twist on spaghetti and meatballs that uses squash and sausage instead of pasta and ground beef. The result is a tasty one-skillet dish that allowed me feel like I was eating a relatively healthy meal… it’s mostly squash, after all! Add some freshly grated cheese and oregano and you can’t go wrong!
Spaghetti Squash with Italian Sausage, Parmesan and Oregano
You will need…
1 Spaghetti Squash, halved lengthwise with seeds removed
5-6 Shallots, thickly sliced
3 cloves Garlic, crushed
3/4 lb. Italian Sausage, uncooked
1 cup Grated Parmigiana Reggiano cheese
1 tablespoon finely chopped fresh Oregano
Salt and Pepper to taste
Drizzle approximately 1 tablespoon of olive oil onto a large baking sheet. Place the squash halves face-down on the olive oil and bake in a preheated 375° oven for about 45 minutes until the squash flesh easily separates into strands. Allow the squash to cool slightly, then use two forks to separate all of the flesh into spaghetti-like strands.
While the squash cools slice open the casing on one end of a sausage and use your fingers to pinch about an inch of the sausage meat out of the casing. This will give you a small sausage “ball.” Repeat this process with the rest of the sausage and discard the casing.
Add a tablespoon of olive oil to a large skillet over medium heat. Add the shallots and garlic and saute until soft, about 30 seconds, then carefully add the sausage in a single layer. Allow the sausage balls to cook, undisturbed, until the bottoms are browned and then continue cooking, stirring occasionally, until the sausage is cooked through. Add the squash into the sausage mixture and stir well to combine. When the squash is reheated remove the skillet from heat and toss in the grated Parmigiana Reggiano, oregano, and salt and pepper to taste. Garnish with a spring of oregano and some extra grated cheese and enjoy!