David’s Spaghetti Squash with Mushrooms and Italian Sausage

Data pix.
Data pix.

Spaghetti Squash with Mushrooms and Italian Sausage

1 spaghetti squash

2 tbs olive oil

8-12 oz mushrooms of choice quartered

1 lb Italian bulk sausage (hot or mild)

1 medium onion diced

2 garlic cloves minced

1 c. Dry white wine

2 c. Passata tomato sauce (or favorite pasta sauce)

*optional 2 tbs pesto sauce

Salt and pepper to taste

Grated parmesan or Romano for garnish

Using a paring knife, make 10 to 12 stabs into the squash. This will eliminate a squash explosion inside your microwave oven. Place on a paper towel or plate (or microwave dish) and cook on high for five minutes. Turn squash upside down and cook on high for another 5 minutes. It’s going to be hot so be careful. If the outer skin is soft and gives to the touch, it’s done. A larger one may take up to another 5 minutes.  When it feels soft just let it set and start the mushrooms and sausage.

Add olive oil and mushrooms to a large fry or sauté pan and cook over high heat. Brown 5 or six minutes. Add sausage and onions, reduce heat to medium high, and cook another 5 minutes. Stir in garlic and cook one minute. Add wine and bring to a boil for a couple minutes. Add tomato sauce, lower heat to medium and continue cooking for another 6 or 7 minutes.  Stir in optional pesto sauce and lower heat to simmer.

Cut the squash in half. Using a spoon, carefully remove the seeds. If you get too rough, you will be accidentally discarding good parts of the squash.  Using a fork, scrape out the squash in spaghetti-like strands and place on plates.

Top with mushrooms and sausage, parmesan or Romano.

Enjoy!

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.