345. I've heard so many people say, "Spaghetti squash is too scary!
I don't know what to do with it."
This recipe will show you how very "doable" spaghetti squash really is and not to mention, so delicious and satisfying!
First, prep the spaghetti squash:
Cut the squash in half and scrape out the seeds. Prepare a baking sheet with sides by lining with parchment paper or a large baking dish greased. Turn the cut squash halves open side down. Place in a 300 degree oven and bake till the squash is tender when pressed, approximately 1 hour depending on the size of the squash. Leave in the oven till tender when pressed.
Remove from oven and turn over to cool slightly.
While the squash is baking prepare the sausage & pesto sauce.
Prepare pesto recipe
HERE
Crumble a pound of Italian Sausage into a pan and brown. Drain off any fat in the pan. Add a large chopped onion and salt and pepper. Add quartered cherry tomatoes and heat.
Then scrape the squash away from the sides of the skin with a fork. The squash will come away and resemble spaghetti-like strings. Place in the pan over the cooked sausage mix. Add several scoops of pesto and mix all together gently.
Reheat then plate and top with parmesan cheese and chopped parsley.
The squash will be hearty, succulent and so satisfying.
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"Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them."
~ Author Unknown
