Spaghetti squash makes an excellent substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. Our meat vendors have a fine selection of sausage and our farm stand vendors have fresh fall produce. Take it to the next level with mushrooms from River Valley Ranch. Oh and check out their spaghetti sauce to top off the squash.
- 1 small spaghetti squash (about 2 pounds)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
- 1 red bell pepper, thinly sliced
- 1 medium onion, halved and thinly sliced
- 1 clove garlic, chopped
- 1/4 cup chopped fresh parsley
- Freshly grated parmesan cheese, for topping
- Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes.
- Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
- Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes.
- Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.
Recipe courtesy of Food Network Kitchen