Spaghetti Squash Pasta
The first year that I grew spaghetti squash, we weren't sure how (or if) we could enjoy them all. My recipe collection highlighting the positive attributes of spaghetti squash was a little dusty and thin, and none really won the family over.
The next year, I found a variation on the above recipe, and suddenly we can't get enough. My kids love olives, so that helps, but the way that the sweetness of the squash and basil mixes with the salt and body of the other ingredients is really satisfying.
The way that the sweetness of the squash and basil mixes with the salt and body of the other ingredients is really satisfying.
- 1 Spaghetti squash (whatever size you have, if they're quite small use two)
- 1-2 teaspoons oil ((drizzle on squash))
- 1 tablespoon oil ((for frying))
- 1 Onion (Medium (I use yellow))
- 1 pound Sausage (you pick the flavour!)
- 1/4 cups green olives ((sliced green))
- 1/4 cups parmesan cheese
- Fresh Basil
- Preheat
Turn oven on at 400°F.
- Bake Squash
Cut spaghetti squash in half. Scoop out the seeds, drizzle with oil, and bake for 30 minutes cut side up.
When the squash is done baking (it will flake into "noodles" with a fork), let it cool while you prepare the rest of the dish.
- Heat Frying Pan
Heat 1 tbsp. oil in a large frying pan.
- Cook Onion & Sausage
Dice the onion and break the sausage into small pieces. If the sausage is cooked, then fry the onion in oil until translucent and then add the sausage. If the sausage is raw, cook the sausage and onions until onions are translucent and the sausage is browned/fully cooked
- Add Spaghetti Squash
Flake the spaghetti squash strands out of the rind and add to the pan, along with the olives and cheese, mix well.