*Not really part of Thought-tober but this is one of my family’s favorite dinners and is so easy to do that I can’t believe I haven’t shared it yet…
Spaghetti Squash & Sweet Italian Chicken Sausage
– Spaghetti Squash (one medium squash)
– Chicken Sausage (Sweet Italian, ~ 1 lb)
– Pasta Sauce (~ half container)
– Parmesan Cheese (shredded and only if desired)
Time to table ~25 minutes
Cook the spaghetti squash by puncturing a few holes in it and microwave on high for 9-12 minutes, 3 minutes at a time, rotating 1/4 turn each time. The more time cooked the softer the squash will be. Less time results in crunchier spaghetti, which we prefer.
Brown chicken sausage in a skillet over medium heat. No oil is needed.
After squash is cooked (slightly soft), cut in half and scoop out seeds with spoon. Then using a fork, scrape the flesh of the squash out from the rind, it will come out in strands, almost like spaghetti. Ideally it should shred out easily and be a little crunchy (undercooking will leave it tough and hard, overcooking will leave it soft and watery).
Dish it up and it will usually serve 4-6 people. I usually eat this on a bed of mixed greens and make a little salad out of it but the rest of my family (particularly the almost 2 year old) devours it with just a little Parmesan cheese sprinkled on top.
Give it a shot some day you need a simple and tasty meal and let me know what you think. There’s probably a dozen different spins on this (as a internet search would reveal) but this simple version is our favorite.
Thanks for reading, have a great day!