Tuesday, November 04, 2008

More Squash, Less gross.

So the last experiment with the squash was only moderately successful. It was.. erm.. less than fantastic, but for sure mostly edible. I wasn't put off by that, in fact it made me more determined than EVER to have a yummy squash recipe in my retinue. I have used spaghetti squash before, but really not for many many years. Like maybe when Jake was a baby. EEK! So I set off to re-experience this pasta substitute. Chris is amused by my obsession with faux foods right now. Whatever.. after you hit 40, its harder and harder to keep weight off. So nuh uh pasta. Hello squashes. I am pleased to report that this foray turned out fantastic.

Serious Sausage Squash Soiree.

You'll need:

4 Spolumbo hot Italian sausages (or whatever. Mr Spolumbo makes the BEST. SAUSAGES. EVER. If there is a Mr Spolumbo. If you want something else do it. I ain't your Mom.)
Half a white onion chopped.
A whack of garlic.
2 14 oz cans of chunky tomatoes
A glug of olive oil
I heart of celery chopped
3 giant carrots (or 5 normal ones) chopped. Make the celery and carrots approx the same size ok?
1 spaghetti Squash
Parmesan cheese, say 1/4 cup or whatever.

Roughly chop your sausage into bite size pieces and saute in olive oil in a nice big pot until brown. Add in onion and garlic. Now because the sausage I used is seriously perfectly spiced I used no other seasonings. For reals. Nothing. Why mess with perfection right? If yours isn't, I suggest salt, pepper, some cayenne and whatever else floats your boat. I know there is a little fennel in the Spolumbos so maybe try that? I dunno. Saute until the onion is translucent. Add in celery, carrots and tomatoes. Simmer for a couple, three hours. If you start to reduce too much add some chicken stock so it doesn't burn.

Turn on your oven now ok? Say 350? Sounds good!

Now you gotta cook your spaghetti squash. I cut mine in half, cleaned out the seeds and membranes and put it in the microwave in a covered dish with some water (cut side down) and nuked it for about 10 minutes per half. Then you take your squash (half at a time) and shred out the flesh into an oven safe dish. Sprinkle Parmesan cheese on the squash then layer half your sausage mixture on top of the squash. Repeat. Pop this in the oven until Chris gets home say an hour or so.

Dig in! Seriously, this was amazing. And makes at least 5 servings or so. Very good for you, mostly veggies with a hit of sausage goodness. Mmm..

1 comment:

Knit - R - Done said...

I make mine with *faux alfredo sauce made from tofu. For some reason the tomato based sauces always turn into a runny mess when I use them.

Recipe is available on my blog under "V is for Vegetarian."