Quick lil’ post today, I won’t bore you with the banal details of my life. I just want to to share this recipe.
I have been craving spaghetti squash for the longest time. I can’t find it anywhere in Scotland and it blows. So now that I’m home, I want to eat so much spaghetti squash that I get sick of it and don’t miss it so much next year. I don’t think I could actually ever get sick of it though. But I sure will try. Here’s the recipe for my go to spaghetti squash dish. Serves 2-3.
P.S. I served this with a little experimental avocado focaccia bread (or shall I say faux-caccia). It was pretty good, I think I’ll develop the recipe a bit more then share it soon.
1 medium spaghetti squash
1 tbsp fat of choice (I use bacon fat)
1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 cloves of garlic, minced
1/2 pound of sausage (chicken, turkey or pork)
1 14 oz. can of crushed tomatoes
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
1 tsp dried oregano
2 bay leaves
3 Tbsp chopped fresh basil
Squeeze of lemon
Salt and pepper to taste
- Preheat oven to 190 C/375 F
- Slice spaghetti squash in half lengthwise, and scoop out the seeds. Brush with olive oil, and place both halves face down on a baking sheet. Roast for 45-50 minutes, until the skin has softened and the flesh can be punctured easily.
- Allow the squash to cool until you can handle it, then using a fork, scrape the flesh from the squash into stringy noodles.
- While the squash is in the oven, in a large skillet or sauce pan over medium-high heat, melt your fat of choice, and add the onions, carrots and celery. Sautee until translucent. Add garlic and cook for about another minute, until garlic becomes fragrant.
- Add ground sausage, and cook until browned. Once browned, break up the meat into smaller chunks.
- Add crushed tomato, tomato paste, balsamic vinegar, dried oregano and bay leaves. Let simmer over medium heat for 15 minutes.
- Add fresh basil and a squeeze of lemon. Simmer for 5-10 more minutes, until sauce has thickened. Taste and season with salt and pepper.
- Serve sauce over roasted spaghetti squash noodles. Buon appetito!