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Spaghetti Squash with Sausage, Tomatoes and Sage

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Level: Easy

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Description

Beautiful orange-colored translucent strands of spaghetti squash are cooked with sausage, tomatoes and sage for a comforting fall dish.

Ingredients

  • 2 Tablespoons Extra-virgin Olive Oil, Divided
  • 1  Spaghetti Squash, About 3 Pound Size
  • 2  Uncooked Sausage Links (I Used Sweet Italian Sausage)
  • 1  Medium Shallot, Chopped
  • 3 cloves Garlic, Finely Minced
  • 2  Roma Tomatoes Seeded And Chopped
  • 3 Tablespoons Sage, Chopped
  • ½ cups Shredded Parmesan, Asiago, Fontina, Or Provolone Or A Combination Of These Cheeses (I Used Trader Joe's Quattro Formaggio Cheese Blend)
  • Salt And Pepper, to taste

Preparation

Heat oven to 375°F. Brush a sheet pan with 1 tablespoon of olive oil. Set aside.

Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and fibrous strands with a spoon, then place the halves cut side down on the prepared sheet pan. Bake for 40 to 45 minutes, or until the squash is browned on top and the flesh separates into strands easily. Scrape out the squash into “spaghetti” strands with a fork and place in a bowl. Set aside.

While squash is baking, remove the sausages from the casing and cut or pull the meat apart into small, bite-sized pieces. Set aside.

Heat the remaining olive oil in large sauté pan or cast iron skillet over medium heat. Add shallots and garlic and cook until soft and fragrant, about 1 minute. Add tomatoes and cook for 1 minute, stirring occasionally. Add the sausage pieces and cook for about 3 to 4 minutes, until sausage is cooked through and is no longer pink inside. Add the chopped sage and spaghetti squash strands and stir to combine. Season with salt and pepper, to taste, being mindful of the saltiness of the cheese you are using. Sprinkle cheese over the top and cook until cheese melts, about 1 minute.

Serve immediately.

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