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Katie's Cucina

{Guest Post} Spaghetti Squash with Sauce

Today, I’m excited to have Brandy from Nutmeg Nanny sharing a family favorite with everyone on Katie’s Cucina. Surprisingly, I’ve never made spaghetti squash. Gasp! I know… I’m really intrigued to try Brandy’s recipe!

Spaghetti Squash with Sauce

Hi everyone! I’m Brandy from Nutmeg Nanny and I’m super excited to be guest posting here on Katie’s blog. Today I brought you a meal that is perfect for this cool fall weather. If you don’t already know me I should tell you that I live for fall (hello hoodies and flip flops!) and I live for fall food! Warm comforting dishes that keep you full for hours. It’s really the only way to welcome the season. Am I right?

I grew up eating a lot of squash (even though my dad hates it) and I can’t imagine a life without hearty squash dishes. They are full of flavor and perfect for weeknight cooking. The most time consuming part of this dish is roasting the spaghetti squash. The sauce comes together quickly (hooray!) and is full of flavor. If you’re unfamiliar with spaghetti squash you need to give this dish a try. It’s basically sausage and peppers overtop delicious squash…how could you not love that?
Spaghetti Squash with Sauce

Original Recipe from Nutmeg Nanny

{Guest Post} Spaghetti Squash with Sauce

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4

Ingredients

  • 1 medium to large size spaghetti squash (depending on how many people you are serving)
  • Olive oil
  • Salt and pepper
  • 1 pound spicy Italian sausage
  • 1 green pepper - chopped
  • 1 medium onion - chopped
  • 2 cloves garlic - minced
  • (2) 14 ounce cans whole cherry tomatoes in juice

Directions

  1. Pre-heat the oven to 337 degrees. Start off by microwaving the squash for about 5 minutes. This helps it soften just a bit so you can slice it in half.
  2. Scoop out the seeds and rub the inside of the squash with olive oil and then season with salt and pepper.
  3. I bake my squash cut side up but you can do it cut down side too. Bake for about 35 - 40 minutes depending on size. You will know the squash is ready when the skin starts to look a little brown on the edges and the flesh will "string" when a fork is run across the top. Take squash out of the oven and let rest and cool on the counter while you start the sauce.
  4. In a large sauce pan sauté the sausage until almost fully cooked. Add in chopped green pepper, onion and garlic.
  5. Continue cooking until the vegetables are soft, garlic is fragrant and the sausage is fully cooked.
  6. Add in both cans of cherry tomatoes with the juice. Adjust heat to medium-high and let simmer until the tomatoes start to break down and the sauce thickens. This should take around 20 minutes.
  7. Once sauce is ready take it off the heat, cover and set aside.
  8. Using a fork start to scrape, lengthwise, down the squash. It will starts to shred and looking like spaghetti. You can add the squash directly to the sauce or serve the sauce on top. Serve with Parmesan cheese or enjoy plain.

Notes

Original Recipe from Nutmeg Nanny

http://www.katiescucina.com/2012/10/guest-post-spaghetti-squash-with-sauce/

   

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4 Responses to “{Guest Post} Spaghetti Squash with Sauce”

  1. Rachael {SimplyFreshCooking} posted on October 5, 2012 at 12:45 pm (#)

    Omg, I just made spaghetti squash for the first time last month for a food.com freelance project. Now I don’t feel so weird that I waited so long to make it! You have to try it.. it’s fun! My husband makes it with marinara, mushrooms, quinoa, and spinach- baked in the oven. We’ll be having that this weekend actually! 🙂

  2. icakepops posted on October 5, 2012 at 9:53 pm (#)

    I have always wanted to try spaghetti squash in this way – now I know how to make it. Awesome!

  3. Josi posted on October 11, 2012 at 10:53 pm (#)

    I found a really easy way to do the squash – in my crockpot. Halve it and clean out the seeds. Fit it in your crockpot and cook on low 4 – 6 hours. Love this sauce recipe! Can’t wait to try it.

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