Spaghetti Squash with Sausage and Greens

Notwithstanding the fact that a wide variety of my favorite fruits and vegetables are seasonal, I’m the sort of girl that makes key lime tartlets in the spring and thick stews in the winter.
There’s just something extra special about cooking in season; the produce tastes better, the colors are more vivid, and I love that what’s on the table reflects what’s going on holiday, weather, and temperature-wise.
This is one of those dishes- it’s tasty and has a little bit of kick, but the flavors of the spinach, squash, and sweet sausage are a perfect autumnal medley.
spaghetti squash
  • 1 spaghetti squash, halved lengthwise
  • Salt and black pepper
  • 1 1/2 teaspoons extra-virgin olive oil
  • 12 ounces sweet Italian sausage
  • 1 bunch spinach, stems discarded and leaves coarsely chopped
  • 1/2 teaspoon crushed red pepper
  1. Place a squash half, cut side down, in a large, microwavable dish. Add 1/2 cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Season with salt and black pepper.
  2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash.
  3. If serving individual portions, ladle out two spoons into squash halves.




spaghetti squash


4 responses to “Spaghetti Squash with Sausage and Greens”

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