Spaghetti squash is a perfect substitute for pasta or noodles when you’re craving that texture without the heavy starch. There are lots of recipes that call for microwaving spaghetti squash, but we prefer roasting it; this brings out the taste and texture of the squash. If you’re pressed for time, you can always roast the spaghetti squash in this recipe ahead of time, then quickly heat it in the pan with the sausage when you need to serve it. Try not to overcook the squash to the point where it becomes soft and mushy; it should still have a bit of a bite.
- 2 tablespoons olive oil
- 1 spaghetti squash (about 3 pounds / 1.4kg)
- ¾ pound (340g) uncooked sausage (any kind)
- 5 or 6 medium shallots, thickly sliced
- 3 cloves garlic, crushed or minced
- 1 cup (100g) coarsely grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh oregano, or other herb complementary to the sausage
- Kosher or sea salt
- Freshly cracked black pepper
- Preheat the oven to 375°C (190°C). Oil a sheet pan with 1 tablespoon of the oil.
- Slice the squash in half lengthwise. Scoop out the seeds and stringy bits, then place the squash, cut sides down, on the prepared pan.
- Bake for 35 to 45 minutes, or until a fork easily separates the squash flesh into strands. Loosen and remove the “spaghetti” from the shells and set aside.
- Pinch and pull small balls of the sausage out of its casing, arranging them so they stay slightly separate.
- In a large sauté pan, heat the remaining tablespoon oil over medium heat. Add the shallots and garlic.
- Cook until soft, stirring, then add the sausage. Cook, untouched, until the sausage starts to brown, then stir. Continue cooking, stirring occasionally, until the sausage is cooked through, 2 to 3 minutes.
- Add the squash strands to the sausage and continue cooking until heated through, about 1 minute.
- Remove the pan from the heat. Toss in the Parmigiano-Reggiano and oregano. Season with salt and pepper to taste. Serve immediately.
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