Oh yes it is. Spaghetti squash! I’ve experimented with spaghetti squash when Big Guy’s been traveling but last night Big Guy was around so he got to experience the spaghetti squash first-hand. I know that pumpkin is all the rage right now – but I have a true love for everything “squash” this time of year.
To prepare the spaghetti squash, simple stab the squash a few times (be careful – don’t stab your hand) then place in a microwave-safe dish. Depending on the size, microwave anywhere from 12 to 16 minutes, rotating once halfway through. Then let it stand for at least 5 minutes. Believe me, after 15 minutes in a microwave the squash is rather “warm.”
Last night, I substituted the spaghetti squash for noodles in Spaghetti with Sausage and Simple Sauce. And it really was simple. While the spaghetti squash was cooling, I prepped the sauce. I simply pureed a 28-ounce can of whole tomatoes (next time I’ll drain if I use spaghetti squash again) and 5 garlic cloves.
Then I browned up some turkey sausage. Once the sausage had been browned, I removed it from the stove and added the sauce to the pan with 1/2 teaspoon red pepper flakes. Allow this to simmer and add the salt and sugar. While this is all simmering, start to scrape your squash into spaghetti.
Remove the seeds.
It’s that easy.
Top with the sausage and sauce, some parmesan cheeeese and basil. Dinner’s ready!
Like I mentioned before – next time I’ll drain the liquid from the tomatoes – I think the squash added some liquid to the final product. But regardless, it was deeeelicious. And what’s the texture like? No, it’s not like pasta. But it doesn’t have much taste (like pasta) so it’s a great base for sauce. Try it.