Roasted Spaghetti Squash with Sausage
 
Prep time
Cook time
Total time
 
Excellent for dinner, and even better with eggs for breakfast. I used flat leaf parsley with my sausage, but look for an herb that will compliment the flavor profile of your sausage. Andouille + oregano, Chorizo + cilantro, Italian + parsley, etc. When in doubt, I always go with flat leaf parsley.
Ingredients
  • 2 tablespoons avocado oil
  • 1 spaghetti squash (about 3 pounds)
  • 1 pound uncooked pastured sausage (any kind)
  • 6 shallots, thinly sliced
  • 3 cloves of garlic, crushed
  • 1 cup grated Parmigiana Reggiano
  • 1 tablespoon finely chopped fresh herb (to compliment the sausage)
  • Sea salt and freshly cracked black pepper
Instructions
  1. Preheat oven to 375. Brush pan with 1 tablespoon of oil.
  2. Slice the squash in half lengthwise. Scoop out seeds and stringy bits, then place squash cut sides down on the prepared pan.
  3. Bake for 35-45 minutes, or until a fork easily pierces the skin. Using a fork, loosen and remove the "spaghetti" from the shells and set aside (note: this can be done in advance).
  4. If you are using sausage in a casing, remove casing. Pinch or separate sausage into bite size pieces. Set aside.
  5. In a large saute pan, heat the remaining tablespoon of avocado oil over medium heat. Add shallots and garlic and cook until soft.
  6. Add sausage and cook, untouched, until sausage starts to brown, then stir. Continue cooking, stirring occasionally, until the sausage is cooked through, 2-3 minutes.
  7. Add squash strands to the sausage and continue cooking just until heated through.
  8. Remove pan from heat. Toss in cheese and fresh herb, and season with salt and pepper to taste. Serve immediately.
  9. Leftovers are stellar topped with over easy eggs for breakfast.
Recipe by Pigforkr at http://www.pigforkr.com/roasted-spaghetti-squash-with-sausage/