Spaghetti Squash with Savory Sauce
Source of Recipe
unknown
List of Ingredients
1 large spaghetti squash (about 4 ½ lbs)
4 links sweet Italian sausage (about ¾ lbs total), casings removed
2 cups diced tomatoes
1 jar (7 oz) roasted red peppers, drained and diced
1 bag (6 oz) baby spinach
1 tsp salt
¼ tsp black pepper plus 1/8 tsp
12 pitted Kalamata olives, cut up
½ cup heavy cream
2 tbsp unsalted butterRecipe
Heat oven to 350 degrees.
Carefully cut spaghetti squash in half lengthwise; scoop out seeds and loose inner flesh. Place halves, cut side down, on aluminum-foil-lined baking sheet. Bake squash in 350 degree oven until fork-tender, about 45 to 60 minutes. Let stand at room temperature while preparing sauce.
Heat 12-inch non-stick skillet over medium-high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomatoes and spinach are softened, 2 to 3 minutes. Season with ½ tsp salt and ¼ tsp pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8 to 10 minutes. Remove skillet from heat.
Using an oven mitt, hold one half of squash with cut side facing you. With a fork, scrape flesh from skin in strands to resemble spaghetti; transfer to large bowl. Repeat with second half of squash. Add remaining ½ tsp salt, 1/8 tsp pepper and butter to squash; toss to mix. Serve squash warm topped with sauce.
|
Â
Â
Â
|
member logon
