Sunday, October 28, 2012

Spaghetti Squash

I had never made Spaghetti Squash before, but have been dying to try it. I've heard nothing but great things about it.

First, cut the spaghetti squash lengthwise, and remove the seeds with a spoon. Bake the squash cut side down for 40 minutes at 350 degrees, or until a knife can be inserted and removed without resistance.

While the spaghetti squash baked, I sauteed Italian sausage and tomatoes, onions, and garlic.

Once the squash is done baking let it cool until you can touch it without burning yourself. With a fork, rake the strands from the squash.

Toss with sausage, sauteed tomatoes, and fresh spinach. Top with shredded Parmesan. I could have cooked the squash longer, the stands were al dente, to say the least. However, when mixed with the other ingredients, the crunchy texture added a refreshing quality to the meal.

Happy Cooking!

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