Spaghetti Squash with Sausage and Greens

Every day I work with a cast of characters that shape my meals. Today's cast is pretty easy, simple and good for you. First of all let me say a few things about cooking:

-Prep is everything! When I take the time to read the recipe and prep all the ingredients then my cooking goes smoother and I run into less problems.
-Don't be afraid to experiment. Sure you might make a few duds or meals you might not completely love, but if you don't experiment you will never know what meal might turn into one of your favorites. I really found cooking to be a chore when I kept cooking the same things. Once I started experimenting with new recipes and new cuisines (Thai, Indian, etc.) then my enjoyment of cooking really expanded. I'll definitely be sharing some of those recipes here too. Don't be afraid to try them!!
-I'll try and suggest alternatives in the recipe for items you might not have.




Today you'll need:
1 spaghetti squash (about 3.5 lbs)
1/3 cup grated parmesan cheese
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 tsp. crushed red pepper
S&P
Olive Oil

First cut the spaghetti squash lengthwise

Scoop out the seeds and discard.

Turn them upside down and place on a cookie sheet that has a lip and fill it with about 1/2-1 inch of water. Cook on 375 for 45 min.

When you have about 15 min. left with the squash cooking start cooking the sausage with just a little olive oil. I happened to have sausage in casings. Remove those first if using. I used mild sausage, but you could also use hot sausage depending on the spice level your family can handle. Cook for about 6 min. or until your sausage is cooked through.

*If you happen to want to try ground chicken or turkey instead of the sausage you'll just need to use some more olive oil so you don't dry it out. If you like the taste of sausage but don't like to actually eat it then Penzey's - my favorite spice store (you can order online too) has breakfast sausage and italian sausage seasonings. You use these with ground chicken or turkey and it tastes almost the same but with less calories.


After the sausage is cooked add the spinach and red pepper and cook until spinach wilts - about 2 min. I added a whole pkg of baby spinach and it looked like way too much and then quickly wilted down into nothing. It balances out the sausage really well in this recipe.

*If you have little kids or sensitivity to heat then leave out the red pepper flakes. A little goes a long way and you don't want to burn anyone's mouths. I did leave it out this time because of the kids but will add it next time since they didn't really eat it anyways. We like things hot and spicy around here!

Once the spaghetti squash is done take it out and then rake it with a fork and it will split apart like spaghetti and add to a bowl. Watch the squash as it can overcook too much. I have found that a bit firmer is better than too mushy.


Mix the parmesan cheese into the squash and season with s&p.

*A good parmesan cheese makes all the difference. I have come to really like parmesan cheese because of the saltiness it adds, melts quickly and it lasts so long in the fridge.


Layer the spaghetti squash and then the sausage and spinach over the top. A really great way to get your veggie fill and super tasty.

Enjoy and let me know how you liked it!! It was new for us and will be added to our regular dinners. It's a Rachael Ray recipe and you can print out the recipe below.

Spaghetti Squash with Sausage and Greens

1 spaghetti squash (about 3.5 lbs)
1/3 cup grated parmesan cheese
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 tsp. crushed red pepper
S&P
Olive Oil

1. Place spaghetti squash (halved and cleaned) face down on a cookie sheet with an inch of water and cook for 45 min. at 375. Once it is cooked shred and mix with parm cheese and season with s&p.

2. Heat olive oil over medium-high heat and cook sausage until no longer pink, about 6 min. Add the spinach and crushed red pepper and cook until wilted about 2 min. Season with S&P. Serve on top of the squash.