Fresh Spaghetti Squash Pasta

I have to give a little shout out to my friend in Ohio.  The one.  The only.  Jess.  She rocks.  A few nights ago I was tired and frustrated with a lot of things going on.  To make matters worse, I reached a roadblock with a few recipes I am working on.  When it came time to figure out what to make for dinner, I was completely uninspired.  So, I texted Jess and she responded with one ingredient that inspired the entire meal: spaghetti squash.  Now, I have had spaghetti squash before, but I’ve never prepared it myself.  With that one text, I decided dinner would be an Italian staple.  What’s more, I already had most of the ingredients for an incredibly fresh meat sauce.   So, Jess, this one goes out to you!  Here are the details:

Spaghetti Squash Preparation

Preheat the oven to 400 degrees.

Cut the spaghetti squash in half.  If you’ve never handled spaghetti squash, be aware that cutting it in half can be difficult.  You may need to use a towel to help hold the squash in place.

Use a spoon to scoop out the seeds.  Place the halves down on a rimmed baking sheet.  I add a little bit of water of the baking sheet to help the squash get a little moisture.  It isn’t necessary; it is just a personal preference.  Bake for 30 to 45 minutes.

Pasta Sauce

1 to 2 tablespoons olive oil

1 package Sweet Italian sausage

1 white onion, chopped

4 cloves garlic, minced

42 ounces diced tomatoes  (If you are using canned diced tomatoes, make sure the tomatoes are canned in water)

¼ cup red wine

¾ ounces fresh basil, chopped

handful of fresh Italian parsley, chopped

1 teaspoon dried oregano

1 teaspoon red pepper flakes

salt and pepper to taste

* Optional: Crimini mushrooms, sliced.

Here is some good news: the pasta sauce can be made in one pot.  With the burner on medium to high, pour a tablespoon or two of olive oil into a large pot.  Add the sweet Italian sausage and lightly brown.  Add onion and garlic.  Cook until the onion is translucent. 

Who ever said you can't 
play with your food?

Pour diced tomatoes into the pot and mix with the rest of the ingredients.  Add red wine. If you are like me, and you love mushrooms, add them after the red wine.  Finally, mix in the basil, parsley, oregano, red pepper flakes, salt, and pepper.  Turn the heat down to low or simmer and keep warm until the squash is done.  When the spaghetti squash is coked, remove it from the oven and use a fork to scrape the noodles.  Add the noodles to a bowl and top with the sauce.  Top with some fresh basil and Italian parsley!

Now, keep in mind the sauce will be chunky.  If you prefer a smoother sauce, then I would recommend cooking the sausage in a separate pan.  Add all the other ingredients as I listed above.  Once the sauce is completed, use an immersion blender or a food processor to smooth out the sauce. 

Finished product!

Chris and I have been eating this spaghetti for the past few nights and the sauce tastes better and better.  You could also use it for lasagna, which I may have to do soon! 

I hope y’all enjoy it! 

On an unrelated note, my mom made the apple cider cookies back home and shared with a few friends.  The reviews have been great!  So y’all start baking!

-Kim