Playing around with my new tripod and lens! I have no clue what I’m doing. So much room for improvement, but, I’m just going to dive in. Someday I’ll look back and laugh at how sad my early pics were!
On to dinner… and then breakfast. Last night I made Roasted Spaghetti Squash with Sausage from Bountiful, a beautiful cookbook Frank gave me last year for Christmas (thanks, Frank!). White on Rice Couple has a beautiful food and photography blog (so I really hope they don’t see this picture) and the focus of this book is cooking with the vegetables that they grow in their garden. Naturally I love it… vegetables are my favorite thing to eat.
I chose this recipe to post on Pigforkr not so much because we enjoyed it last night for dinner, but because it made an even better breakfast, topped with an egg (or two! or three!). I know many of you are sick of the same ol’ grain free breakfasts, and I think that using leftovers is a great way to get out of a breakfast rut. It can be difficult to think of breakfast this way though- we have been conditioned to think that breakfasts should be sweet and breakfast-y. However, a protein packed breakfast sets the stage for a day full of energy, and free of cravings.
Use this as jumping off point for other breakfast ideas… leftover sautéed asparagus? Warm them in a pan, top with a fried egg or two, and sprinkle with cheese. Got half a baked sweet potato hanging out in the fridge? Form it into a pancake, heat up some butter in a pan, and fry it along with an egg or two.
- 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
- Preheat oven to 375. Brush pan with 1 tablespoon of oil.
- Slice the squash in half lengthwise. Scoop out seeds and stringy bits, then place squash cut sides down on the prepared pan.
- 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).
- If you are using sausage in a casing, remove casing. Pinch or separate sausage into bite size pieces. Set aside.
- In a large saute pan, heat the remaining tablespoon of avocado oil over medium heat. Add shallots and garlic and cook until soft.
- 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.
- Add squash strands to the sausage and continue cooking just until heated through.
- Remove pan from heat. Toss in cheese and fresh herb, and season with salt and pepper to taste. Serve immediately.
- Leftovers are stellar topped with over easy eggs for breakfast.