I’m all about pasta this weekend! I used Simply Balanced Organic Trottole Pasta for this recipe. It’s a fun shape and all the good stuff you add to a pasta salad incorporates well into it. You can pretty much use any type of pasta for this dish if you can’t find this type. Some good alternatives would be farfalle, penne or even multi colored radiatore! Remember to always salt your water when boiling pasta!!
If you want to make this a vegan dish, use a vegan friendly pasta.
Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!
A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.
What you’ll need:
1 spaghetti squash
1 medium onion, sliced
2 sweet bell peppers, sliced
fresh spinach, about 2 generous handfuls
2 cloves garlic, minced
1 lb ground sausage
1 cup beef broth
1/2 cup red wine vinegar
S & P
Grated Parmesan cheese, optional
What to do:
Preheat the oven to 375 degrees.
Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
Roast the squash for 30-45 minutes until soft and let cool.
Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.
Add just enough olive oil to coat the bottom and heat on medium.
Add the onions and peppers and sauté for 5 minutes.
Add the garlic and mushrooms and sauté another 2-3 minutes.
Add the broth and red wine vinegar and simmer for 10-15 minutes.
Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
Add the spinach, stir to incorporate and simmer until spinach wilts.
Serve on a plate or a bowl topped with Parmesan cheese.